Reduce cream at medium boil for 7 minutes. Mix cream, butter, garlic and cheeses on low heat until cheese is melted. Boil fettuccine for 5 minutes at high boil (do not overcook). Drain. Sprinkle a pinch of minced Basil on each serving to garnish and season. Serves two as an entree, four as a side dish. Serves 2 as an entree, 4 as a side dish. Note: Oregano and Rosemary are an interesting alternative to the traditional Basil. Posted to rec.food.recipes by Jei@utxvms.cc.utexas.edu (Jei Gaither) on Feb 8, 1995.
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|Serving Size: 1 Serving (635g)|
|Recipe Makes: 1|
|Calories from Fat: 1405 (90%)|
|Amt Per Serving||% DV|
|Total Fat 156.1g||208 %|
|Saturated Fat 97.5g||487 %|
|Monounsaturated Fat 43.8g|
|Polyunsanturated Fat 5.8g|
|Cholesterol 521.6mg||160 %|
|Sodium 1202mg||41 %|
|Potassium 301.4mg||8 %|
|Total Carbohydrate 10.8g||3 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 10.7g|
|Protein 33.9g||48 %|
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Calories per serving: 1558
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