January 4th: Pork and Mushroom Alfredo

This is a cheater post, as I'm repeating a recipe from 2011: Mushroom Alfredo. The teeny difference is that this time I added meat. I have a bunch of pork chops in the freezer and have been looking for ways to use them up. I thought this would work well, and it did. Chicken and shrimp would also be good, I think. And since I haven't gotten around to blogging in 7 months, I'm easing in...

Pork & Mushroom Alfredo

350 g fresh fettuccine

1 tbsp each unsalted butter and olive oil
1 lb boneless pork chops, chopped*

1 lb assorted mushrooms, sliced

4 garlic cloves, finely chopped

¾ cup half and half (10%) cream

6 tbsps unsalted butter

½ cup grated Parmesan cheese, plus more for topping

salt and freshly ground black pepper, to taste

Bring a large pot of salted water to a boil. Cook fettuccine according to package directions, approximately 5 minutes. Reserve ½ cup cooking water, then drain pasta.

Meanwhile, heat butter and olive oil in a large frying pan over medium-high heat. Once hot, add pork and mushrooms and cook, stirring frequently, until starting to brown, about 4 minutes. Add garlic and cook for another minute. Add cream and butter and heat through, simmering gently. Stir in ¼ cup reserved cooking water, cooked pasta, and Parmesan cheese. Thin with more water if necessary.

Serve and season to taste with salt and freshly ground black pepper. Top with more Parmesan cheese if desired.

Makes 4 servings.

*Can substitute 1 lb boneless skinless chicken breasts, or 1 lb raw peeled deveined large shrimp. If using shrimp, add to pan at same time as garlic.

Served with (gasp) store-bought pre-packaged Caesar salad. I never.