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Pollo alla Firènze
Learn how to properly prepare Italian cuisine by following our easy-to-understand recipes that walk you step-by-step through the process.
Classic Fettuccine Alfredo
Yield: Makes 4 servings
Ingredients:
12
ounces uncooked fettuccine pasta
6
tablespoons unsalted butter
2/3
cup whipping cream
1/2
teaspoon salt
Generous dash white pepper
Generous dash ground nutmeg
1
cup freshly grated Parmesan cheese
2
tablespoons chopped fresh parsley
Preparation:
1.
Cook pasta according to package directions; drain well and return to pan.
2.
Place butter and cream in large, heavy skillet over medium-low heat. Cook and stir until butter melts and mixture bubbles. Cook and stir 2 minutes more. Stir in salt, pepper and nutmeg. Remove from heat. Gradually stir in cheese until well blended and smooth. Return briefly to heat to completely blend cheese if necessary. (Do not let sauce bubble or cheese will become lumpy and tough.)
3.
Pour sauce over pasta. Toss with 2 forks over low heat 2 to 3 minutes until sauce is thickened and pasta is evenly coated. Sprinkle with chopped parsley. Garnish, if desired. Serve immediately.
Nutritional Information:
| Serving Size: | |
| Sodium | 702 mg |
| Protein | 18 g |
| Fiber | <1 g |
| Carbohydrate | 47 g |
| Cholesterol | 108 mg |
| Saturated Fat | 19 g |
| Total Fat | 33 g |
| Calories from Fat | 53 % |
| Calories | 543 |
Dietary Exchange:
| Starch | 3 |
| Fat | 6 |
| Meat | 1 |
This recipe appears in:
Italian
