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Missy Robbins' Fettuccine with Buffalo Butter and Parmigiano Reggiano
TODAY8Ingredients
┅Seconds
980Calories
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Ingredients
US|METRIC
4 SERVINGS
- salt
- 1 1/4 lb. fettuccine (fresh)
- 1 cup pasta cooking water (divided)
- 4 oz. butter (buffalo)
- 2 oz. butter
- freshly ground black pepper (to taste)
- 1 cup Parmigiano Reggiano (finely grated)
- 1/2 cup Parmigiano Reggiano (roughly grated)
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NutritionView More
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980Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories980Calories from Fat420 |
| % DAILY VALUE |
| Total Fat47g72% |
| Saturated Fat28g140% |
| Trans Fat |
| Cholesterol115mg38% |
| Sodium1050mg44% |
| Potassium360mg10% |
| Protein32g |
| Calories from Fat420 |
| % DAILY VALUE |
| Total Carbohydrate107g36% |
| Dietary Fiber4g16% |
| Sugars5g |
| Vitamin A25% |
| Vitamin C |
| Calcium50% |
| Iron25% |
* 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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