Melt butter, use flour to make a thick roux (by mixing the flour slowly into the melted butter over low heat). Slowly add the cream to make a sauce, add more cream or milk to make it a heavy sauce, but not so thick it can be spooned. Cook pasta, drain and lightly rinse to stop cooking. Place pasta on plate, sprinkle cheese over hot pasta, then pour sauce over all. toss lightly to combine. Serve with green salad with vinegrette dressing and a dry red wine.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (194g)|
|Recipe Makes: 8|
|Calories from Fat: 297 (40%)|
|Amt Per Serving||% DV|
|Total Fat 33g||44 %|
|Saturated Fat 19.7g||99 %|
|Monounsaturated Fat 9g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 92.3mg||28 %|
|Sodium 487.3mg||17 %|
|Potassium 440mg||12 %|
|Total Carbohydrate 97.6g||29 %|
|Dietary Fiber 12.6g||51 %|
|Sugars, other 84.9g|
|Protein 16.1g||23 %|
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: 738
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.