Creamy fettuccine alfredo.
1. Place butter in large heat proof bowl. Use wooden spoon or mixer set on low, beat until smooth. Add cream and Parmesan. Stir until well blended; set aside.
2. Bring large saucepan of lightly salted water to a boil. Add pasta and cook according to package. Drain well and immediately add the hot pasta to the butter mixture in a large bowl. Use 2 forks to toss fettuccine in the large bowl. Use 2 forks to toss fettuccine in the butter mixture to coat. Add salt and pepper.
3. Divide pasta between 4 serving plates. Quickly slice the basil into shreds to equal 1/4 cup. Sprinkle shredded basil over each serving. Serve immediately.
-Can stir in crisp bacon or pancetta and sliced mushrooms in step 2.
-Serve with salad of sliced vine tomatoes and red onions drizzled with a little olive oil and balsamic vinegar.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (213g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 13036 | ||
Calories from Fat: 1203 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 133.6g | 178 % | |
Saturated Fat 38.1g | 190 % | |
Monounsaturated Fat 16.1g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 173.6mg | 53 % | |
Sodium 19084.5mg | 658 % | |
Potassium 3625.8mg | 95 % | |
Total Carbohydrate 2439.5g | 717 % | |
Dietary Fiber 113.4g | 454 % | |
Sugars, other 2326g | ||
Protein 459.5g | 656 % | |
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: 13036
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