Great served with grilled chicken and fried mushrooms.
In large pot of boiling salted water, cook fettuccine for 8 to 10 minutes or until tender but firm; drain well.
Meanwhile, in large saucepan or skillet, bring cream and butter just to boil. Reduce heat and stir in Parmesan, salt, pepper and nutmeg; toss with pasta. Arrange on warmed serving platter; garnish with parsley.
Serves 4.
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Serving Size: 1 Serving (139g) | ||
Recipe Makes: 4 | ||
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Calories: 507 | ||
Calories from Fat: 236 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.3g | 35 % | |
Saturated Fat 15.4g | 77 % | |
Monounsaturated Fat 6.9g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 134.4mg | 41 % | |
Sodium 491.9mg | 17 % | |
Potassium 207.5mg | 5 % | |
Total Carbohydrate 48.1g | 14 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 47.8g | ||
Protein 19.6g | 28 % | |
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: 507
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