← Back to Search Results
Italian
Fettuccine Alfredo

Photo by:
Comments: 2
 

Recipe

An unsurpassable dish made with good-quality ingredients.

Yield: 4 servings

Prep time: 5 Mins<Br>
Cooking time: 5–15 Mins

Ingredients

  • 1 lb 5 oz (600g) fresh fettuccine, or 1 lb (450g) dried
  • 8 tbsp butter, cubed
  • 1 cup heavy cream
  • ½ cup freshly grated Parmesan, plus more for serving
  • Salt and freshly ground black pepper

Directions

   

1. Bring a large saucepan of lightly salted water to a boil over high heat. Add the fettuccine and cook according to the package instructions, just until al dente.

2. Meanwhile, melt the butter in a large saucepan over low heat. Add the cream and heat until steaming. Drain the fettuccine well, and add to the hot cream mixture. Add the Parmesan and toss well to coat. Season with salt and pepper.

3. Divide the pasta among warmed plates. Serve at once, with more grated Parmesan passed on the side, or shave curls from a chunk of Parmesan over each serving.

Variation:

Pasta with Parmesan: For a lighter version of this dish, omit the butter and cream. Toss the hot pasta and Parmesan with ¼ cup extra virgin olive oil. Season with pepper.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

886kcal (44%)
514mg (21%)
87g
4g
50g (77%)
0g
31g (154%)
14g
2g
154mg (51%)
3g
21g
70mg
321mg
467mcg RAE (16%)
0mg (1%)
208mg (21%)
2mg (9%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • Bigkidsf

    11.18.12 Flag comment

    Woo hoo! One serving = 4.17 glazed Krispy Creme donuts in fat! Hard to beat this for unhealthy food!

  • abelincoln

    01.09.12 Flag comment

    Good starter recipe but you will have to add your own seasoning as it is extremely bland on its own.

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

usa-cookbook U.S.A. Cookbook
by Sheila Lukins
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
living-raw-food Living Raw Food
by Sarma Melngailis
flavor Flavor
by Rocco DiSpirito
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
cooking-for-friends Cooking for Friends
by Gordon Ramsay
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?