|16 oz • fettuccine pasta|
|1/2 cup • unsalted butter|
|1 each • medium onion • finely diced|
|5 cloves • garlic • minced|
|16 oz • cremini mushrooms • thinly sliced|
|salt to taste|
|pepper to taste|
In a large pot, bring 4-6 quarts of water to boil. Add 1 tablespoon of salt and pasta to pot. Cook pasta until al dente (firm). Drain well.
While pasta is boiling, begin preparing alfredo sauce. Over medium heat, melt 2 tablespoons of butter in a large pan, (big enough to hold the pasta). Add the onion - sauté and stir until tender. Add the garlic and mushrooms. Cook until mushrooms are tender, about 5-6 minutes. Season with salt and pepper to taste.