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Add a photoServings: 4
Ingredients
- 2 c. half-and-half
- 1/2 c. butter or possibly margarine, cut into 8 chunks
- 2/3 c. parmesan, asiago or possibly Romano cheese, freshly grated
- 3/4 c. fresh herbs, minced salt and freshly grnd pepper, to taste
Directions
- Note: Fresh herbs can be any combination of parsely, chives, basil, mint and oregano.
- 1. Combine half-and-half and butter in a saucepan. Boil gently about 20 min, till mix has reduced to 1-1/2 to 1-2/3 c..
- 2. Remove pan from heat; whisk in cheese and herbs. Use immediately or possibly cold to room temperature and chill or possibly freeze (see Timesaver Tip).
- 3. To serve: Cook 1-1/4 to 1-1/3 pounds fresh or possibly fresh-frzn fettuccine, or possibly 12 ounces dry, following package directions. Drain. Toss with sauce.
- Makes 2 c. (4 main dish or possibly 6 appetizer servings).
- * Timesaver Tip: Sauce can be made up to 6 hrs ahead, covered and refrigerated, or possibly it can be frzn. To freeze, spoon into a freezer container, cover, label, and freeze at 0F up to 2 months. To serve, defrost sauce 15 to 20 min in microwave oven on Defrost setting, stirring several times, or possibly thaw in refrigerator 8 to 24 hrs. Gently hot sauce in a saucepan or possibly microwave oven on 50% power till warmed through, about 3 min, whisking frequently and vigorously to bring it to a creamy consistency.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 216g | |
| Recipe makes 4 servings | |
| Calories 763 | |
| Calories from Fat 684 | 90% |
| Total Fat 77.85g | 97% |
| Saturated Fat 49.17g | 197% |
| Trans Fat 0.0g | |
| Cholesterol 214mg | 71% |
| Sodium 855mg | 36% |
| Potassium 197mg | 6% |
| Total Carbs 6.04g | 2% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.43g | 0% |
| Protein 13.05g | 21% |
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