Fettuccine Alfredo
100%
1
Nutrition balance score
Unbalanced
Glycemic Index
32
Low
Glycemic Load
20
High
Nutrition per serving
Calories912.5 kcal (46%)
Total Fat63.1 g (90%)
Carbs62.2 g (24%)
Sugars2.3 g (3%)
Protein25.9 g (52%)
Sodium957 mg (48%)
Fiber3.3 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Place fettuccine in a pot of boiling water that’s been seasoned generously with salt. Cook according to package instructions or until done.
Step 2
In a large pan, add heavy whipping cream and unsalted butter set to medium heat. Constantly stir the pan until all the butter has melted.
Step 3
Increase the heat slightly and bring to a gentle simmer. Simmer, stirring occasionally, for 3-4 minutes or until lightly thickened.
Step 4
Cut off the heat and add in parmigiano reggiano, chopped thyme, and finely chopped garlic. Vigorously stir together until thoroughly combined. Season to taste with salt and pepper.
Step 5
Reserve ¾ cup of pasta water. Drain the pasta.
Step 6
Add pasta to the alfredo sauce. Toss and using pasta water as needed to fully emulsify.
Step 7
Place in a bowl. Top with grated parmigiano reggiano and a crack of black peppercorn before serving.
Notes
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Fresh
Under 30 minutes
