Fettuccine Alfredo
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An Italian pasta favorite with a traditional creamy white sauce that blends Parmesan cheese and whipped cream.
Ingredients
- 8 ounces dried fettuccine
- 2 tablespoons butter
- 1 cup whipping cream
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 cup freshly grated Parmesan cheese
- Grated or finely shredded Parmesan cheese (optional)
- Cook fettuccine according to package directions.
- Meanwhile, in a large saucepan melt butter. Add cream, salt, and pepper. Bring to boiling. Reduce heat and boil gently for 3 to 5 minutes or until mixture begins to thicken. Remove from heat and stir in 1/2 cup grated Parmesan cheese. Drain pasta. Add pasta to hot sauce. Toss to combine. Transfer to warm serving dish. Serve immediately. If desired, sprinkle with additional Parmesan cheese, Makes 4 servings.
- Chicken and Tomato Fettuccine Alfredo: Prepare as above, except stir 1-1/2 cups chopped cooked chicken and 1/4 cup drained oil-packed snipped dried tomatoes into cream mixture before adding the Parmesan cheese; heat through. Remove from heat and stir in grated Parmesan cheese. Combine and serve as directed above. Per 1 1/4 cups: 629 cal., 37 total fat (20 g sat. fat), 154 mg chol., 575 mg sodium, 46 g carb., 2 g fiber, 28 g pro. Daily values: 25% vit. A, 12% vit. C, 17% calcium, 14% iron Exchanges: 3 Starch, 2 Lean Meat, 6 Fat
- Shrimp Fettuccine Alfredo: Prepare as above, except stir 12 ounces cooked medium shrimp and 1 tablespoon fresh snipped basil or 1 teaspoon dried basil into cream mixture before adding the Parmesan cheese; heat through. Remove from heat and stir in grated Parmesan cheese. Combine and serve as directed above. Per 1 1/4 cups: 599 cal., 33 total fat (19 g sat. fat), 273 mg chol., 703 mg sodium, 45 g carb., 21g fiber, 30 g pro. Daily values: 27% vit. A, 4% vit. C, 20% calcium, 25% iron Exchanges: 3 Starch, 1 Lean Meat, 1 1/2 Very Lean Meat, 5 1/2 Fat
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