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Fettuccine Alfredo Recipe
|Uncooked fettuccine||3⁄4 Pound|
|Boiling salted water||1 Cup (16 tbs)|
|Unsalted butter||6 Tablespoon|
|Whipping cream||2⁄3 Cup (10.67 tbs)|
|Ground white pepper||1 Pinch|
|Ground nutmeg||1 Pinch|
|Grated parmesan cheese||1 Cup (16 tbs)|
|Chopped parsley||2 Tablespoon|
Serving size: Complete recipe
Calories 3034 Calories from Fat 1497
% Daily Value*
Total Fat 168 g258.8%
Saturated Fat 103.4 g516.9%
Trans Fat 0 g
Cholesterol 524.2 mg
Sodium 2947.6 mg122.8%
Total Carbohydrates 263 g87.5%
Dietary Fiber 13.3 g53.2%
Sugars 22.5 g
Protein 92 g183.5%
Vitamin A 106.6% Vitamin C 66.8%
Calcium 153.8% Iron 50.7%
*Based on a 2000 Calorie diet
Return to dry pot.
While fettuccine is cooking, place butter and cream in 10-inch heavy skillet over medium-low heat.
Cook, stirring constantly, until blended and mixture bubbles for 2 minutes.
Stir in salt, pepper and nutmeg.
Remove from heat.
Gradually stir in Parmesan cheese until thoroughly blended and fairly smooth.
Return skillet briefly to heat if necessary to completely blend cheese, but don't let sauce bubble or cheese will become lumpy and tough.
Pour sauce over fettuccine in pot.
Place over low heat.
Stir and toss with 2 forks until sauce is slightly thickened and fettuccine evenly coated, 2 to 3 minutes.
Sprinkle with parsley.