Combine this rich cheese sauce with pasta ribbons and you have the classic pasta dish, fettuccine Alfredo. As the sauce is poured over the cooked pasta, the heat cooks the sauce, causing the cream to thicken slightly and the cheese to melt.
- 1/3 cup half and half or whipping cream
- 2 tablespoons margarine or butter
- 4 ounces dried or 8 ounces fresh tomato, herb, or plain fettuccine
- 1/3 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1 small clove garlic, minced
- 1 tablespoon snipped fresh basil or snipped fresh parsley (optional)
- Coarsely ground black pepper (optional)
Allow half-and-half or whipping cream and margarine or butter to come to room temperature (about 40 minutes).
In a large saucepan or pasta pot bring 3 quarts water to boiling. Add pasta. Reduce heat slightly. Boil, uncovered, for 8-10 minutes for dried pasta or 1 1/2-2 minutes for fresh pasta, or till al dente, stirring occasionally. (Or, cook according to package directions.) Immediately drain.
Return pasta to the warm pan. Add Parmesan cheese, half-and-half or whipping cream, margarine or butter, salt, and garlic. Toss gently till pasta is well coated. Transfer to a warm serving dish. If desired, sprinkle with basil or parsley and pepper. Serve immediately.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
221 calories; 11g total fat; 30mg cholesterol; 312mg sodium; 23g carbohydrates; 1g fiber; 8g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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