| 8 | oz uncooked fettuccine |
| 1/2 | cup butter or margarine |
| 1/2 | cup whipping cream |
| 3/4 | cup freshly shredded Parmesan cheese |
| 1/2 | teaspoon salt |
| 1/8 | teaspoon black or white pepper |
| Chopped fresh parsley |
Serve with...
Toffee Tiramisu
Total Time:
1 hour 15 min
| 1. | In large sauce pot, cook fettuccine as directed on package. |
| 2. | While fettuccine is cooking, in 2-quart saucepan, heat butter and whipping cream over low heat, stirring constantly, until butter is melted. Stir in cheese, salt and pepper. |
| 3. | Drain fettuccine; return to sauce pot. Pour sauce over warm fettuccine; stir until fettuccine is well coated. Sprinkle with parsley. |
|
| Mmm, Alfredo! But without all the fat? Sure! Just substitute evaporated fat-free milk for the whipping cream and use a reduced-fat Parmesan cheese blend to slash the fat in half. |
|
| Make it even heartier. This rich pasta dish becomes the base for other flavorful dishes when you add cut-up cooked poultry, meat and veggies. Garnish with fresh herb sprigs. |
|
| Grilled chicken breast, cut into strips, makes a great addition to this dish. |
|
| Sauté uncooked deveined peeled shrimp with garlic and a little seafood seasoning, then toss with the sauce and fettuccine. |
Nutrition Information:
385 ( 245 ); 27 g ( 16 g); 105 mg; 540 mg; 26 g ( 1 g); 10 g 18 %; 0%; 20 %; 10 % 1 1/2 ; 1/2 ; 5