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.
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|Serving Size: 1 Serving (213g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1203 (9%)|
|Amt Per Serving||% DV|
|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 %|
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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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