Cook fettucine in 8 quart pto of boiling salted water Reserve 1/4 cup of cooking water then drain pasta
Melt 3/4 stick (6 T)butter in a 3 quart gratin dish (or deep skillet) Add cooked past and toss to coat Lifting strands Add cheese reserved water cream and remaining 3 T butter (thinly sliced) salt and pepper and toss to combine well Sprinkle with additional cheese and serve immediately
I usually serve shrimp on the side to be added to the pasta
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Serving Size: 1 recipe (470g) | ||
Recipe Makes: 0 Servings | ||
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Calories: 1470 | ||
Calories from Fat: 463 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 51.5g | 69 % | |
Saturated Fat 28g | 140 % | |
Monounsaturated Fat 13.6g | ||
Polyunsanturated Fat 4.9g | ||
Cholesterol 401mg | 123 % | |
Sodium 883.2mg | 30 % | |
Potassium 734.3mg | 19 % | |
Total Carbohydrate 190.6g | 56 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 190.5g | ||
Protein 59.4g | 85 % | |
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: 1470
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