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.

  • 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
  • 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.
  • 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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