Fettuccine Alfredo

This classic Italian dish was created in the 1920´s by a Roman restaurant owner, Alfredo di Lello. It´s best made with fresh Parmesan cheese.

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  • prep time 25 min
  • total time 30 min
  • ingredients 7
  • servings 6
 

Ingredients

12
oz. uncooked fettuccine
3/4
cup butter or margarine
1
cup whipping cream
1/4
teaspoon white pepper
1 1/4
cups grated Parmesan cheese
2
teaspoons chopped fresh parsley, if desired
1/4
teaspoon nutmeg, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Cook fettuccine to desired doneness as directed on package. Drain; keep warm.
  • 2 Meanwhile, melt butter in 6-quart Dutch oven. Stir in cream and pepper. Cook over low heat about 5 minutes or until mixture thickens slightly, stirring frequently. Stir in Parmesan cheese and cook over low heat just until cheese is melted, stirring constantly. Immediately stir in cooked fettuccine; toss to coat with sauce. Stir in parsley and nutmeg. If sauce begins to separate, stir in a little more cream and cook over low heat until smooth.
  • 3 MICROWAVE DIRECTIONS: Prepare fettuccine as directed. Meanwhile, in 3-quart microwave-safe casserole, microwave butter on HIGH for 2 to 3 minutes or until melted. Add cream and pepper; beat with wire whisk or fork. Microwave on MEDIUM for 4 to 6 minutes or until very slightly thickened, stirring once halfway through cooking. Stir in Parmesan cheese. Microwave on HIGH for 1 to 1 1/2 minutes or until cheese is melted. Immediately stir in cooked fettuccine; toss to coat with sauce. Stir in parsley and nutmeg. Microwave on HIGH for 4 to 5 1/2 minutes or until thoroughly heated, stirring once halfway through cooking.
  • 1 Cook fettuccine to desired doneness as directed on package. Drain; keep warm.
  • 2 Meanwhile, melt butter in 6-quart Dutch oven. Stir in cream and pepper. Cook over low heat about 5 minutes or until mixture thickens slightly, stirring frequently. Stir in Parmesan cheese and cook over low heat just until cheese is melted, stirring constantly. Immediately stir in cooked fettuccine; toss to coat with sauce. Stir in parsley and nutmeg. If sauce begins to separate, stir in a little more cream and cook over low heat until smooth.
  • 3 MICROWAVE DIRECTIONS: Prepare fettuccine as directed. Meanwhile, in 3-quart microwave-safe casserole, microwave butter on HIGH for 2 to 3 minutes or until melted. Add cream and pepper; beat with wire whisk or fork. Microwave on MEDIUM for 4 to 6 minutes or until very slightly thickened, stirring once halfway through cooking. Stir in Parmesan cheese. Microwave on HIGH for 1 to 1 1/2 minutes or until cheese is melted. Immediately stir in cooked fettuccine; toss to coat with sauce. Stir in parsley and nutmeg. Microwave on HIGH for 4 to 5 1/2 minutes or until thoroughly heated, stirring once halfway through cooking.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
650
,
% Daily Value
Total Fat
46g
46%
(Saturated Fat
28g,
28%
),
Cholesterol
187mg
187%;
Sodium
650mg
650%;
Total Carbohydrate
42g
42%
(Dietary Fiber
2g
2%
),
Protein
18g
18%
;
% Daily Value*:
Vitamin A
35%;
Calcium
35%;
Iron
15%;
Exchanges:
3 Starch; 1 Lean Meat; 8 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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