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Fettuccine Alfredo Recipe
|Evaporated skim milk||1 Cup (16 tbs)|
|Half and half||1⁄2 Cup (8 tbs)|
|Butter||2 Tablespoon, cut into small pieces|
|Grated fresh parmesan cheese||1 1⁄2 Cup (24 tbs)|
|Snipped fresh chives||2 Tablespoon|
Calories 446 Calories from Fat 145
% Daily Value*
Total Fat 16 g25.1%
Saturated Fat 9.4 g47.1%
Trans Fat 0 g
Cholesterol 54.7 mg
Sodium 546.3 mg22.8%
Total Carbohydrates 49 g16.5%
Dietary Fiber 2.1 g8.5%
Sugars 8.5 g
Protein 23 g45.6%
Vitamin A 14.1% Vitamin C 5.1%
Calcium 49.4% Iron 7.6%
*Based on a 2000 Calorie diet
Meanwhile, in a medium saucepan, heat the milk, half-and-half and butter over medium heat just until the butter is melted and the mixture is hot.
Gradually stir in 1 1/4 cups of the Parmesan cheese.
Cook and stir just until the cheese has melted.
Drain the pasta and add the hot pasta to the cheese mixture.
Toss until well coated.
To serve, transfer the pasta to plates.
Sprinkle with the remaining 1/4 cup of Parmesan cheese and the chives to garnish.