Fettuccine Alfredo
Ingredients
The pasta
The sauce
-
12
oz
white mushrooms, sliced
-
4
oz
unsalted butter
-
2
cups
heavy cream
-
2
cups
grated romano cheese
-
1
teaspoon
finely chopped Italian parsley
-
to taste
freshly ground black pepper
Instructions
- Cook the fettuccine according to package instructions in boiling salted water.
- While the pasta cooks, prepare the sauce by sautéing the mushrooms in half of the butter until cooked.
- Add the heavy cream and the remaining butter to the skillet, bringing it to a light boil.
- Reduce the heat and let the sauce simmer until the pasta is done.
- Drain the pasta and add it to the cream mixture along with the romano cheese and black pepper.
- Toss everything together until well blended and serve immediately, garnished with chopped parsley.
Nutrition Facts (estimated)
Servings
8
Calories
630
Total fat
42g
Total carbohydrates
44g
Total protein
18g
Sodium
338mg
Cholesterol
185mg
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