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We recently had some extra-heavy whipping cream in our fridge that needed to be used. It's not a common ingredient in our house.

I voted for whipping it up and eating it with a spoon, but my husband more practically decided to incorporate it into a meal.

He cooked this entree on a weeknight, as it's fairly straightforward. I could smell it from the driveway, and I loved the mushroom flavors combined with such a hearty pasta dish.

I recommend enjoying it with a slice of crusty bread.


1 pound fettuccine or similar noodle

1 cup heavy cream

1 egg yolk

1/8 teaspoon nutmeg

1/2 cup grated Parmesan

2 tablespoons half-and-half

6 baby portobello mushrooms, sliced

1/2 clove garlic

1 1/2 tablespoons butter

Pinch salt

In a medium saucepan, heat cream slowly until it simmers, stirring frequently.

Separate egg yolk into its own small bowl. Slowly spoon cream into the bowl and stir the egg yolk vigorously, so it heats up without scrambling. Once it's well-combined and warm, spoon tempered egg back into saucepan. Add nutmeg and salt, stirring well, then add cheese while stirring constantly.

Add as much half-and-half needed to smooth it out to your desired consistency. Simmer for five to 10 minutes, stirring occasionally.

Meanwhile, cook and drain pasta. As pasta drains, melt butter in pasta pot over low heat (or in a separate skillet, but you might want to save yourself some dishes). Saute mushrooms on medium heat. Once they start to soften, turn down heat a bit and add garlic. Cook until garlic is translucent.

Return pasta to large pot and pour alfredo sauce over it. Use tongs to distribute sauce and mushrooms evenly.

Meg Dickinson is a communications professional who spends many waking hours daydreaming about food. To submit a recipe, email