Ground Beef Alfredo (Print Version)

# Ingredients:

→ Pasta & Base

01 - 8 ounces fresh fettuccine noodles
02 - 1 tablespoon good quality olive oil

→ Aromatics & Protein

03 - 1 medium yellow onion, finely chopped
04 - 2 large fresh garlic cloves, thinly sliced
05 - 1 pound lean ground beef
06 - 1 cup baby bella mushrooms, sliced

→ Sauce & Seasonings

07 - ⅓ cup dry white wine for deglazing
08 - ½ cup low-sodium chicken broth
09 - 1 teaspoon dried Italian herb blend
10 - 1 cup rich heavy whipping cream
11 - ⅓ cup freshly grated Parmesan cheese
12 - Fresh flat-leaf parsley, roughly chopped
13 - Sea salt and cracked black pepper to your liking

# Instructions:

01 - Fill a big pot with salted water and bring it to a rolling boil. Toss in your fettuccine and cook it just until it has a nice bite to it, following what the package says. Before you drain it, scoop out about a cup of that starchy pasta water - you'll want it later for the perfect sauce consistency.
02 - While your pasta bubbles away, warm up that olive oil in a large skillet over medium-high heat. Toss in your diced onions and sliced garlic, letting them sizzle and soften for about 3 to 4 minutes until they smell amazing and turn translucent.
03 - Add your ground beef to the pan and break it up with a wooden spoon as it cooks. Let it brown nicely for 4 to 5 minutes, getting some good color on those pieces - that's where the flavor lives.
04 - Stir in those sliced mushrooms and cook them until they release their moisture and get tender. Pour in the white wine to deglaze the pan, scraping up all those delicious browned bits from the bottom - that's pure gold for your sauce.
05 - Pour in your chicken broth along with the Italian seasoning and let everything come to a gentle simmer. Cook for a few minutes to let the liquid reduce slightly, then lower the heat and slowly stir in that gorgeous heavy cream.
06 - Add your perfectly cooked fettuccine right into the creamy sauce and toss everything together until every strand is beautifully coated. Sprinkle in the Parmesan cheese and add just enough of that reserved pasta water to get the sauce consistency just right - silky and smooth.
07 - Fold in most of your chopped parsley, saving some for a pretty garnish on top. Give it a taste and adjust the salt and pepper as needed. Serve it up immediately while it's hot and creamy, topped with that remaining parsley and maybe a little extra Parmesan if you're feeling indulgent.

# Notes:

01 - This hearty pasta dish is the perfect comfort food for busy weeknights when you want something satisfying without spending hours in the kitchen.
02 - The key to a silky smooth alfredo is adding the pasta water gradually - it helps bind everything together beautifully.
03 - Don't skip the wine deglazing step - it adds incredible depth of flavor to the final dish.

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