Directions:
- Cook fettuccine in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup cooking water, then drain pasta.
- Meanwhile, bring cream and butter to a simmer in a 12-inch heavy skillet over medium-low heat, adding 1/4 teaspoon salt and 1/2 teaspoon pepper.
- Add fettuccine, 1/4 cup reserved water, and cheese to sauce and toss. Add more cooking water if necessary.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 453.57 Kcal (1899 kJ) | ||
| Calories from fat | 210.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.39g | 36% | |
|---|---|---|---|
| Cholesterol | 68.49mg | 23% | |
| Sodium | 124.37mg | 5% | |
| Potassium | 14.64mg | 0% | |
| Total Carbs | 45.45g | 15% | |
| Sugars | 4.5g | 18% | |
| Dietary Fiber | 2.25g | 9% | |
| Protein | 14.76g | 30% | |
| Vitamin C | 0.2mg | 0% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2.3mg | 13% | |
| Calcium | 13.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 406.26 Kcal (1701 kJ) | ||
| Calories from fat | 188.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.95g | 36% | |
|---|---|---|---|
| Cholesterol | 61.34mg | 23% | |
| Sodium | 111.4mg | 5% | |
| Potassium | 13.11mg | 0% | |
| Total Carbs | 40.71g | 15% | |
| Sugars | 4.03g | 18% | |
| Dietary Fiber | 2.02g | 9% | |
| Protein | 13.22g | 30% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2mg | 13% | |
| Calcium | 11.8mg | 1% | |
* 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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