Home
» Blogs
» Facts
» Foodie Thoughts
» Foodie Thoughts For 7 February - National Fettucini Alfredo Day

Foodie Thoughts for 7 February - National Fettucini Alfredo Day

07-Feb-2008 by CookingMyWay

Foodie fans it's National Fettucini Alfredo Day! I like Fettucini Alfredo but I hate how heavy it is... I only eat it two or three times a year... It's not too hard to make:

      2 tb Butter or margarine
      1 sm Onion, thinly sliced
      4 c  Whipping cream
      2 tb Parmesan cheese
      1 ts Fresh grated nutmeg
    1/2 ts Salt
    1/2 ts Pepper
 
Heat margarine in skillet, over medium heat. Saute onion until tender. Stir in whipping cream, heat to boiling. Stir in remaining

ingredients. Reduce heat to low. Cover and simmer for 30 minutes, Stirring often. Makes about 3 1/2 cups. Serve with up to 6

servings of hot fettucini.

From Wikipedia:

Fettuccine alfredo is a pasta dish made from fettuccine pasta tossed with Parmesan cheese, butter, and heavy cream.

As the cheese melts, it thickens the liquids to form a smooth and rich coating on the pasta. Although it was named by

an Italian restaurateur, at his restaurant Alfredo alla Scrofa in Rome, it is largely an American dish, essentially the same

as the Italian dish, Fettuccine al burro 'fettuccine with butter' or al burro e panna 'with butter and cream'; in Italy, the

name 'Alfredo' is rarely used and the sauce is never named or prepared separately from the dish. In American cuisine, it

is often mixed with other ingredients such as parsley, garlic, shrimp and chicken.

Comments

Comments: 4 | Add a Comment

shantihhh says :

Smarter Fettucini Alfredo Ingredients 8 oz. fettuccine, uncooked (I use whole wheat) 1-1/4 cups fat-free reduced-sodium chicken broth 4 tsp. flour 1/3 cup PHILADELPHIA Light Cream Cheese Spread 3 Tbsp. Grated Parmesan Cheese, divided 1/4 tsp. ground nutmeg 1/8 tsp. pepper 2 Tbsp. chopped fresh parsley Instructions COOK pasta as directed on package. MEANWHILE, combine broth and flour in medium saucepan. Stir in cream cheese spread, 2 Tbsp. of the Parmesan cheese, the nutmeg and pepper; cook 2 min., stirring constantly with wire whisk until mixture boils and thickens. DRAIN pasta. Toss with sauce. Sprinkle with remaining Parmesan cheese and parsley. Nutrition (per serving) Calories 300 Total fat 6g Saturated fat3g Cholesterol15mg Sodium 380mg Carbohydrate 6g Dietary fiber2g Sugars 3g Protein 14g Vitamin A 10%DV Vitamin C 4%DV Calcium 20%DV Iron 15%DV Special Notes Flavor Boost Garlic lovers can add 1/8 tsp. garlic powder. Makeover Savings The chicken broth, flour and PHILADELPHIA Light Cream Cheese Spread replace the butter and heavy cream used in the traditional recipe. The amount of KRAFT 100% Grated Parmesan Cheese is also decreased. By making these changes, you'll save 300 calories and 34 grams of fat per serving compared to a traditional recipe Nutrition Bonus: Give your taste buds a treat with this creamy variation of a family favorite. Diet Exchange: 3 Starch,1 Meat (L) Shanti/Mary-Anne

Posted on: 7 February 2008 - 9:30pm

shantihhh says :

BTW 4 cups of whipping cream has 3200 calories and 400 grams of fat!!!!!! Plus the rest of the ingredients calories and fat grams. Just a healthy alternative. Shanti/Mary-Anne

Posted on: 7 February 2008 - 9:38pm