Mushroom alfredo is far from a classic but your pasta method stays the same! Add 5L water to a large pot.

Once the water boils, add a tblsp of rock salt and mix until it dissolved.

Add 8.8oz/200g pasta (or as much as you desire) to the pot of boiling water and cook according to packet instructions.

Cut mushrooms into chunky cubes or thin slices based on your preference and finely chop the parsley.

Put the large frypan on the stove at a low-medium heat. Add a drizzle of extra virgin olive oil, spreading it across the base of the pan.

Add mushrooms to your pan and cook for ten minutes stirring while they soften then add the parsley and mix using a wooden spoon.

While the pasta is boiling scoop up some of the water in the pot using a mug and leave to the side.

Next, strain the pasta using a hand held sieve or a large colander and add it to the large pan right away.

Mix the mushroom alfredo pasta through the mushroom mix before adding the butter and combining it once it starts to melt.

Add the pasta water from the mug and gently mix it through and the sauce should start to thicken.

Sprinkle in a handful of Parmigiano Regianno and mix through until the pasta is completely covered and this melts though – this will make the sauce even creamier!

E ora si mangia, Vincenzo’s Plate….Enjoy!