Fettuccine Alfredo

In Rome, this pasta would be served as a first course, but we prefer it as a main course. Traditionally, Romans don't use heavy cream in this dish, so you won't find any here either. Active time: 10 min Start to finish: 25 min

Preparing Time: -
Total Time: -
Served Person: Makes 4 main-course servings

Italian Pasta Vegetarian Quick & Easy Parmesan Winter Gourmet

1/4 teaspoon salt, or to taste

Carbohydrate 62 g(21%)
Cholesterol 129 mg(43%)
Fat 25 g(39%)
Fiber 3 g(11%)
Protein 22 g(45%)
Saturated Fat 15 g(74%)
Sodium 409 mg(17%)
Calories 565

Preparation Preheat oven to 250Â°F. Melt butter in a heatproof serving bowl in middle of oven, about 5 minutes. Cook fettuccine in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta cooking water, then drain fettuccine in a colander. Immediately toss fettuccine with butter and salt in bowl, then slowly add 3/4 cup cheese, tossing constantly and adding enough of cooking water to keep pasta moist. Season with salt and pepper to taste, then sprinkle with remaining cheese.

Fettuccine Alfredo

Ingredients

Nutrition facts