Directions:
- Cook fettuccine in a 6- to 8-quart pot of boiling salted water* until al dente.
- Reserve 1/4 cup cooking water, then drain pasta in a colander.
- Melt 3/4 stick (6 tablespoons) butter in a 2- to 3-quart flameproof gratin dish over low heat.
- Add cooked pasta and toss to coat, lifting strands.
- Add cheese, reserved cooking water, cream, remaining 3 tablespoons butter (thinly sliced), salt, and pepper and toss to combine well.
- Sprinkle with additional cheese and serve immediately.
- *When salting water for cooking, use 1 tablespoon salt for every 4 quarts of water.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 673.4 Kcal (2819 kJ) | ||
| Calories from fat | 335.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.27g | 57% | |
|---|---|---|---|
| Cholesterol | 177.26mg | 59% | |
| Sodium | 186.29mg | 8% | |
| Potassium | 24.68mg | 1% | |
| Total Carbs | 72.14g | 24% | |
| Sugars | 2.55g | 10% | |
| Dietary Fiber | 3.44g | 14% | |
| Protein | 14.91g | 30% | |
| Vitamin C | 0.2mg | 0% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 2.6mg | 14% | |
| Calcium | 62.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 405.8 Kcal (1699 kJ) | ||
| Calories from fat | 202.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.46g | 57% | |
|---|---|---|---|
| Cholesterol | 106.82mg | 59% | |
| Sodium | 112.26mg | 8% | |
| Potassium | 14.87mg | 1% | |
| Total Carbs | 43.47g | 24% | |
| Sugars | 1.54g | 10% | |
| Dietary Fiber | 2.07g | 14% | |
| Protein | 8.99g | 30% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.2mg | 11% | |
| Iron | 1.5mg | 14% | |
| Calcium | 37.5mg | 6% | |
* 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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