Alfredo Sauce (with fettuccine)

Alfredo Sauce (with fettuccine) Recipe
Randy Mayor; Melanie J. Clarke
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.

Yield:

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

Recipe from

Nutritional 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

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

Preparation

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

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.

Note:

October 2001
My Notes

Only you will be able to view, print, and edit this note.

Add Note