Alfredo Sauce (with fettuccine)

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 427
  • Calories from fat: 31%
  • Fat: 14.6g
  • Saturated fat: 7.8g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 1.3g
  • Protein: 17.2g
  • Carbohydrate: 56.5g
  • Fiber: 2.1g
  • Cholesterol: 105mg
  • Iron: 3.6mg
  • Sodium: 479mg
  • Calcium: 245mg

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

  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.
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