Try this Fettucine with Herbs, Butter And Cream recipe, or contribute your own.
Suggest a better description* Note: See the "Fresh Egg Pasta Dough" recipe which is included in this collection. Bring 2 quarts water to a boil with 1 tablespoon salt. Meanwhile, in a saucepan place the heavy cream and butter. Simmer over low heat for a minute or until slightly reduced and then season with salt and pepper. Keep warm over low heat. To the pot of boiling water, add the fettucine, and bring water back to a boil. If pasta has just been made, cook for a few seconds after water returns to a boil, otherwise cook until just slightly firmer than al dente, about 3 to 4 minutes. Drain fettucine and add it to the cream sauce. Toss fettucine coating them with cream sauce. Add fresh herbs, salt, pepper and toss again, still over low heat, until sauce has thickened and fettucine is well coated. Serve immediately. This recipe yields 2 servings. Recipe Source: PASTA MONDAY TO FRIDAY with Michele Urvater From the TV FOOD NETWORK - (Show # PS-6515 broadcast 04-12-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 05-09-1998 Recipe by: Michele Urvater
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Serving Size: 1 Serving (165g) | ||
Recipe Makes: 2 servings | ||
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Calories: 256 | ||
Calories from Fat: 254 (99%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.3g | 38 % | |
Saturated Fat 17.8g | 89 % | |
Monounsaturated Fat 7.7g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 86.5mg | 27 % | |
Sodium 134mg | 5 % | |
Potassium 30.6mg | 1 % | |
Total Carbohydrate 1g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.9g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 256
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