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Description
This is a quick and elegant pasta. Perfect with a salad on a hot day. So good you must try it.
Ingredients
US|METRIC
8 SERVINGS
- 1 lb. dried fettuccine (package, 16 oz.)
- 1 Tbsp. kosher salt (for the pasta water)
- 2/3 cup parmigiano (Regggiano freshly grated for sauce and 1 cup freshly grated for serving at the table)
- 3/4 cup butter (cut into 2 inch pieces)
- 1/2 cup whipping cream (at room temperature)
- salt
- pasta water (! cup of the, reserved)
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Directions
- Place a large pot of water (4 to 5 quarts) on to boil. When it reaches a boil add the kosher salt and the pasta, return to a boil and cook according to package directions until the pasta is al dente (tender but firm to the bite).
- Transfer the fettuccine with a large pair of tongs to a large saute pan and add approximately 1/3 of the butter and 1/3 of the cream. Turn the heat on very low, just to the pasta warm. Gently toss until all of the butter and cream is incorporated.
- Repeat this process until all of the butter and cream is used.
NutritionView More
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430Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories430Calories from Fat210 |
| % DAILY VALUE |
| Total Fat23g35% |
| Saturated Fat14g70% |
| Trans Fat |
| Cholesterol60mg20% |
| Sodium1260mg53% |
| Potassium160mg5% |
| Protein11g |
| Calories from Fat210 |
| % DAILY VALUE |
| Total Carbohydrate44g15% |
| Dietary Fiber2g8% |
| Sugars2g |
| Vitamin A15% |
| Vitamin C2% |
| Calcium15% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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