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Fettuccine Alfredo to Die For

Fettuccine Alfredo to Die For

@pasta-colombo-usa

Fettuccine Alfredo with Romano and Parmesan cheeses, cream, and butter. This delicious sauce for fettuccine pasta is rich in flavor yet simple to prepare.

Difficulty: Easy
Cooking: 15 min
Preparation: 15 min
Country: Italia

Ingredients

No. Servings
  • Dried fettuccine
    Dried fettuccine680g
  • Butter227g
  • Fresh cream355mL
  • Saltto taste
  • Pepperto taste
  • Garlic salt1unit
  • Grated romano cheese75g
  • Grated parmesan cheese50g

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Preparation

  1. STEP 1 OF 5

    Bring a large pot of lightly salted water to a boil.

  2. STEP 2 OF 5

    Add the fettuccine and cook for 8-10 minutes or until al dente; drain.

  3. STEP 3 OF 5

    Melt the butter in the cream in a large saucepan over low heat; add salt, pepper, and garlic salt.

  4. STEP 4 OF 5

    Increase the heat to medium; stir in the grated Romano and Parmesan cheeses until they melt and the sauce thickens.

  5. STEP 5 OF 5

    Add the cooked pasta to the sauce and stir until fully coated; serve immediately.

General Information

Storage notes

Store in an airtight container in the refrigerator for up to three days.

More information

Suitable for beginners, yet impressive enough for guests

Origin

Italia, Emilia Romagna

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)220.58
Carbohydrates (g)1.5
of which Sugars (g)1.5
Fat (g)22.33
of which Saturates (g)13.12
Protein (g)3.42
Fiber (g)0.15
Sale (g)0.13
  • Proteins
    3.42g·12%
  • Carbohydrates
    1.5g·5%
  • Fats
    22.33g·81%
  • Fibers
    0.15g·1%