Fettuccine in Cream Sauce
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½pound fettuccine, freshly made or dried
- 2quarts boiling water
- Salt to taste if desired
- ⅓cup heavy cream
- Freshly ground pepper to taste
- 2tablespoons butter
- ¼cup freshly grated Parmesan
Nutritional analysis per serving (4 servings)
369 calories; 16 grams fat; 10 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 44 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 11 grams protein; 1320 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Drop fettuccine into boiling water with salt added. Cook to desired degree of tenderness, 4 to 5 minutes for fresh pasta and about 9 minutes for dried.
- Step 2
Bring cream to simmer.
- Step 3
Drain pasta immediately and return to kettle. Add pepper and butter and toss until butter is melted. Add cream and cheese and stir gently to blend.
Private Notes
Comments
It’s worth noting that half a pound of fresh fettuccine is not the same as half a pound dried, which weighs much less than the fresh.
Very easy...I simmered cream, butter and cheese together at once and used on tortellini and leftover spinach. Family ate it all up!
Super straightforward cream sauce for when you can't even be bothered to make a roux.
I like Elain's Fettuccine Alfredo from this site. it is to die for and I make it all the time
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