Fettuccine in Cream Sauce

Ingredients

• ½ pound fettuccine, freshly made or dried
• 2 quarts boiling water
• Salt to taste if desired
• ⅓ cup heavy cream
• Freshly ground pepper to taste
• 2 tablespoons butter
• ¼ cup freshly grated Parmesan

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    357 calories; 15 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 43 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 10 grams protein; 47 milligrams cholesterol; 498 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Drop fettuccine into boiling water with salt added. Cook to desired degree of tenderness, 4 to 5 minutes for fresh pasta and about 9 minutes for dried.
2. Bring cream to simmer.
3. Drain pasta immediately and return to kettle. Add pepper and butter and toss until butter is melted. Add cream and cheese and stir gently to blend.

10 minutes