kindly borrowed from Kate of Ulverstone Tasmania
1. Cook fettuccine in saucepan of boiling water salted according to packet instructions. Drain. Transfer back to pan and keep warm.
2. Meanwhile heat oil in large frying pan on medium. Sauté onion mushroom bacon and garlic for 8 minutes until onion softens. Add combined light cream and sour cream. Stir onion mixture through pasta and season to taste.
3. Serve topped with Parmesan.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (125g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 476 | ||
Calories from Fat: 429 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 47.6g | 64 % | |
Saturated Fat 24.7g | 124 % | |
Monounsaturated Fat 16.5g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 137.4mg | 42 % | |
Sodium 475.5mg | 16 % | |
Potassium 150.7mg | 4 % | |
Total Carbohydrate 3.2g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 3.2g | ||
Protein 9.6g | 14 % | |
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: 476
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