Serves 4 to 6

According to legend, the original Fettuccini Alfredo was popularized by Mary Pickford and Douglas Fairbanks upon their return from a trip to Rome.  They discovered it in a small restaurant, Alfredo’s, where they ordered it every night.  The original sauce contained nothing but butter, garlic, cream and Parmesan cheese.  In this recipe I have only added mushrooms and a bit of olive oil to sauté them in.  I don’t think Mary and Doug would have objected.

1 to 2 tablespoons olive oil

1 pound white button mushrooms, trimmed and sliced

1 pound Linguine

1/2 stick butter, cut into small pieces

10 to 12 cloves of garlic, sliced very thin

2 cups of cream, yes, cream, not milk, not half-and-half

1 cup fresh grated Parmesan cheese

About 2 tablespoons finely minced fresh parsley

Salt and fresh coarse ground black pepper to taste

1 pound Fettuccini

Heat the olive oil in a heavy skillet and gently sauté the mushrooms over a medium heat until hot through and just beginning to turn golden brown around the edges. 

Set aside.  Bring a large pot of water to a rapid boil and cook the Linguini to desired degree of doneness.

Melt the butter over a low heat in a heavy skillet and add the garlic.  Gently sauté until the garlic is softened but not yet beginning o brown.  Add the cream and increase the heat to a bit and simmer until the liquid has reduced by about one quarter its original volume.  Drain the pasta but do not rinse.  Add to the skillet with the cream and garlic.  Add the mushrooms and stir gently.  Sprinkle on the cheese and parsley, and add salt and pepper to taste.  Toss gently and serve at once.