Fettuccine Alfredo

A classic Italian-American pasta dish with a rich, velvety sauce of butter, cream, and Parmesan. Quick and indulgent, it comes together in under 30 minutes for a satisfying meal any night of the week.

Ingredients

• Butter

  ⚖ 14 g 1 pcs
  kcal/г%DV

  Calories

  1005%

  Protein

  0.10%

  Total Fat

  11.414%

  Carbohydrates

  0.00%
• Parmesan

  ⚖ 15 g 💧 15 ml 🥄 1 tbsp
  kcal/г%DV

  Calories

  582%

  Protein

  5.410%

  Total Fat

  3.84%

  Carbohydrates

  0.50%
• Heavy Cream

  ⚖ 15 g 💧 15.2 ml 🥄 1 tbsp
  kcal/г%DV

  Calories

  512%

  Protein

  0.30%

  Total Fat

  5.26%

  Carbohydrates

  0.40%
• Parsley

  ⚖ 26.6 g 1 pcs
  kcal/г%DV

  Calories

  90%

  Protein

  0.81%

  Total Fat

  0.20%

  Carbohydrates

  1.70%
• Black Pepper

  ⚖ 1 g 1 pcs
  kcal/г%DV

  Calories

  20%

  Protein

  0.10%

  Total Fat

  0.00%

  Carbohydrates

  0.60%

Also in this recipe

• Fettuccine 1 lb

Instructions

• Cook the fettuccine in a large pot of well-salted boiling water according to the package instructions until al dente. Drain and set aside.
• In a large skillet over medium heat, combine 120 ml of heavy cream and 115 g of butter. Heat until the cream begins to bubble and the butter has fully melted, stirring occasionally.
• Whisk in 50 g of grated Parmesan until smooth, then season with salt and freshly ground black pepper to taste. Allow the sauce to simmer for a minute or two until it thickens slightly.
• Add the cooked fettuccine to the skillet and toss until every strand is evenly coated in the sauce. Transfer to serving plates and garnish with 30 ml of freshly chopped parsley. Serve immediately.