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|
|Calories from Fat: 463 (31%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 1470
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