So much flavor from such a simple sauce. This classic Alfredo made of butter, cream and Parmesan cheese is perfect for fettuccine.
oz uncooked fettuccine
cup butter or margarine
cup whipping cream
cup freshly shredded Parmesan cheese
teaspoon black or white pepper
Chopped fresh parsley
In large sauce pot, cook fettuccine as directed on package.
While fettuccine is cooking, in 2-quart saucepan, heat butter and whipping cream over low heat, stirring constantly, until butter is melted. Stir in cheese, salt and pepper.
Drain fettuccine; return to sauce pot. Pour sauce over warm fettuccine; stir until fettuccine is well coated. Sprinkle with parsley.
Mmm, Alfredo! But without all the fat? Sure! Just substitute evaporated fat-free milk for the whipping cream and use a reduced-fat Parmesan cheese blend to slash the fat in half.
Make it even heartier. This rich pasta dish becomes the base for other flavorful dishes when you add cut-up cooked poultry, meat and veggies. Garnish with fresh herb sprigs.
Grilled chicken breast, cut into strips, makes a great addition to this dish.
Sauté uncooked deveined peeled shrimp with garlic and a little seafood seasoning, then toss with the sauce and fettuccine.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 27 g
- Saturated Fat
- 16 g
- 105 mg
- 540 mg
- Total Carbohydrate
- 26 g
- Dietary Fiber
- 1 g
- 10 g
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 1/2 Milk; 5 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.