- Cook fettuccine according to package directions.
- Meanwhile, in a large saucepan melt butter. Add cream, salt, and pepper. Bring to boiling. Reduce heat and boil gently for 3 to 5 minutes or until mixture begins to thicken. Remove from heat and stir in 1/2 cup grated Parmesan cheese. Drain pasta. Add pasta to hot sauce. Toss to combine. Transfer to warm serving dish. Serve immediately. If desired, sprinkle with additional Parmesan cheese, Makes 4 servings.
From the Test Kitchen
Chicken and Tomato Fettuccine Alfredo:
Prepare as above, except stir 1-1/2 cups chopped cooked chicken and 1/4 cup drained oil-packed snipped dried tomatoes into cream mixture before adding the Parmesan cheese; heat through. Remove from heat and stir in grated Parmesan cheese. Combine and serve as directed above.
Per 1 1/4 cups: 629 cal., 37 total fat (20 g sat. fat), 154 mg chol., 575 mg sodium, 46 g carb., 2 g fiber, 28 g pro.
Daily values: 25% vit. A, 12% vit. C, 17% calcium, 14% iron
Exchanges: 3 Starch, 2 Lean Meat, 6 Fat
Shrimp Fettuccine Alfredo:
Prepare as above, except stir 12 ounces cooked medium shrimp and 1 tablespoon fresh snipped basil or 1 teaspoon dried basil into cream mixture before adding the Parmesan cheese; heat through. Remove from heat and stir in grated Parmesan cheese. Combine and serve as directed above.
Per 1 1/4 cups: 599 cal., 33 total fat (19 g sat. fat), 273 mg chol., 703 mg sodium, 45 g carb., 21g fiber, 30 g pro.
Daily values: 27% vit. A, 4% vit. C, 20% calcium, 25% iron
Exchanges: 3 Starch, 1 Lean Meat, 1 1/2 Very Lean Meat, 5 1/2 Fat
Nutrition Facts (Fettuccine Alfredo)
- Per serving:
- 515 kcal ,
- 32 g fat
- (19 g sat. fat ,
- 2 g polyunsaturated fat ,
- 10 g monounsaturated fat ),
- 107 mg chol. ,
- 512 mg sodium ,
- 45 g carb. ,
- 1 g fiber ,
- 1 g sugar ,
- 12 g pro.