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Cook fettuccine in large pot of boiling water just until al dente, 6 to 8 minutes; drain well. Return to dry pot.
While fettuccine is cooking, place butter and cream in 10 inch heavy skillet over medium-low heat. Cook, stirring constantly, until blended and mixture bubbles for 2 minutes. Stir in salt, pepper and nutmeg. Remove from heat. Gradually stir in Parmesan cheese until thoroughly blended and fairly smooth. Return skillet briefly to heat if necessary to completely blend cheese, but don't let sauce bubble or cheese will become lumpy and tough
Pour sauce over fettuccine in pot. Place over low heat. Stir and toss with 2 forks until sauce is slightly thickened and fettuccine evenly coated, 2 to 3 minutes. Sprinkle with parsley.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (122g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 493 | ||
Calories from Fat: 205 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.8g | 30 % | |
Saturated Fat 13.5g | 67 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 59.5mg | 18 % | |
Sodium 11.9mg | 0 % | |
Potassium 294.3mg | 8 % | |
Total Carbohydrate 68.1g | 20 % | |
Dietary Fiber 9.5g | 38 % | |
Sugars, other 58.5g | ||
Protein 6.9g | 10 % | |
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: 493
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