- In a large saucepan cook fettuccine according to package directions; drain.
- Meanwhile, in a large saucepan cook garlic in hot butter over medium-high heat for 1 minute. Add cream, salt, and pepper. Bring to boiling; reduce heat. Boil gently, uncovered, for 3 minutes or until mixture begins to thicken. Remove from heat and stir in 1/2 cup Parmesan cheese. Drain pasta. Add pasta to hot sauce. Toss to combine. If desired, sprinkle each serving with additional cheese.
From the Test Kitchen
Lemony Fettuccine Alfredo with Shrimp and Peas:
Prepare as above, except add 8 ounces peeled and deveined uncooked shrimp and 1 cup frozen peas to pasta the last 1 minute of cooking. Stir 1 teaspoon finely shredded lemon peel and 1 tablespoon lemon juice into sauce before adding pasta.
Per 1-1/4 cups: 603 cal., 33 g total fat (20 g sat. fat, 0 g trans fat), 192 mg chol., 634 mg sodium, 51 g carbo., 4 g fiber, 26 g pro.
Daily Values: 39% vit. A, 18% vit. C, 21% calcium, 22% iron
Exchanges: 3.5 Starch, 2 Lean Meat, 5 Fat
Other: 9 g monounsaturated fat, 2 g polyunsaturated fat, 4 g sugar
Shiitake Fettuccine Alfredo:
Prepare as above, except cook 1-1/2 cups sliced shiitake or button mushrooms in the butter for 4 to 5 minutes or until tender before adding the cream, salt, and pepper.
Per 1-1/4 cups: 544 cal., 32 g total fat (19 g sat. fat, 0 g trans fat), 106 mg chol., 513 mg sodium, 53 g carbo., 3 g fiber, 13 g pro.
Daily Values: 22% vit. A, 2% vit. C, 17% calcium, 13% iron
Exchanges: 3 Starch, 0.5 Vegetable, 0.5 Meat, 5 Fat
Other: 9 g monounsaturated fat, 1 g polyunsaturated fat, 2 g sugar
Nutrition Facts (Fettuccine Alfredo)
- Per serving:
- 514 kcal ,
- 32 g fat
- (19 g sat. fat ,
- 1 g polyunsaturated fat ,
- 9 g monounsaturated fat ),
- 107 mg chol. ,
- 511 mg sodium ,
- 45 g carb. ,
- 2 g fiber ,
- 2 g sugar ,
- 13 g pro.