Print
Email
Add a photo
Ingredients
- For the pasta:
- 1 lbs Fettuccine pasta
- 6 quarts of water
- 1 tablespoon salt
- For the Alfredo Sauce:
- 1/2 cup of butter
- 1 cup heavy cream
- 1 1/2 cup of Parmesan cheese, grated
- 1 clove of garlic, finely minced
- 1/4 tablespoon of salt
- ¼ tsp. black pepper
- parsley, chopped
Directions
- 1.Boil the water in a large pot, add the salt. Add the Fettuccine and cook per instructions, usually about 10 minutes. Stir often.
- 2.Meanwhile, melt the butter in a skillet at low heat.
- 3.Add the cream and mix well.
- 4.Remove from heat, add garlic, salt and pepper and one cup of Parmesan cheese. Stir well until blended.
- 5.When the pasta is ready, drain and add it to your sauce. Toss until it is fully coated and add the remaining Parmesan cheese, toss once or twice.
- 6.Garnish with chopped parsley and serve.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1091g | |
| Recipe makes 6 servings | |
| Calories 594 | |
| Calories from Fat 272 | 46% |
| Total Fat 31.04g | 39% |
| Saturated Fat 18.86g | 75% |
| Trans Fat 0.0g | |
| Cholesterol 90mg | 30% |
| Sodium 1995mg | 83% |
| Potassium 223mg | 6% |
| Total Carbs 58.24g | 16% |
| Dietary Fiber 2.5g | 8% |
| Sugars 2.28g | 2% |
| Protein 20.09g | 32% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
){kind=link}