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Alfredo Sauce (with fettuccine)

Randy Mayor; Melanie J. Clarke
Yield

6 servings (serving size: 1 1/2 cups)

Lower the fat in this classic pasta sauce by about 10 grams per serving by using half-and-half instead of whipping cream and decreasing the amount of butter and cheese ever so slightly.

Ingredients

  • 1 pound uncooked fettuccine
  • 1 tablespoon butter
  • 1 1/4 cups half-and-half
  • 3/4 cup (3 ounces) grated fresh Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Nutrition Information

  • calories 427
  • caloriesfromfat 31 %
  • fat 14.6 g
  • satfat 7.8 g
  • monofat 4.2 g
  • polyfat 1.3 g
  • protein 17.2 g
  • carbohydrate 56.5 g
  • fiber 2.1 g
  • cholesterol 105 mg
  • iron 3.6 mg
  • sodium 479 mg
  • calcium 245 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat.

  2. Melt butter in a large skillet over medium heat. Add half-and-half, cheese, salt, and pepper; cook 1 minute, stirring constantly. Reduce heat; add pasta, tossing gently to coat.