Directions:
- Cook fettuccine a large pot of boiling water 6-8 minutes drain well. Return to dry pot.
- While fettuccine cooking place butter and cream in heavy skillet over medium low heat stir constantly 2 minutes then add salt, pepper and nutmeg. Remove from heat and gradually stir in cheese until throughly blended and fairly smooth. Return to skillet briefly to heat if necessary to completely blend cheese but don't let sauce bubble.
- Pour sauce over fettuccine in pot Place over low heat, stir and toss unil slightly thickened and fettuccine evenly coated 2-3 minutes. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 485.11 Kcal (2031 kJ) | ||
| Calories from fat | 219.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.41g | 38% | |
|---|---|---|---|
| Cholesterol | 115.54mg | 39% | |
| Sodium | 514.91mg | 21% | |
| Potassium | 47.45mg | 1% | |
| Total Carbs | 48.92g | 16% | |
| Sugars | 1.98g | 8% | |
| Dietary Fiber | 2.34g | 9% | |
| Protein | 18.45g | 37% | |
| Vitamin C | 1.8mg | 3% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2mg | 11% | |
| Calcium | 324.2mg | 32% | |
| Amount Per 100 g | |||
| Calories | 438.11 Kcal (1834 kJ) | ||
| Calories from fat | 198.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.04g | 38% | |
|---|---|---|---|
| Cholesterol | 104.35mg | 39% | |
| Sodium | 465.03mg | 21% | |
| Potassium | 42.86mg | 1% | |
| Total Carbs | 44.18g | 16% | |
| Sugars | 1.79g | 8% | |
| Dietary Fiber | 2.11g | 9% | |
| Protein | 16.66g | 37% | |
| Vitamin C | 1.6mg | 3% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.8mg | 11% | |
| Calcium | 292.8mg | 32% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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