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Alfredo Sauce

1

pint

heavy cream

1/2

cup

butter, unsalted, softened

1

cup

Parmigiano-Reggiano

, Freshly cracked black pepper

1

tblspoons

fresh flat-leaf parsley, chopped

To prepare alfredo sauce: Heat heavy cream over low-medium heat in a deep saute pan. Add butter and whisk gently to melt. Sprinkle in cheese and stir to incorporate. Season with freshly cracked black pepper. In a large stockpot, cook pasta in plenty of boiling salted water for 3 minutes. Quickly drain the pasta and add it to the saute pan, gently toss the noodles to coat in the alfredo. Transfer pasta to a warm serving bowl. Top with more grated cheese and chopped parsley. Serve immediately.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (20.8 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 3 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

2456

Calories From Fat (96%)

2358.49

% Daily Value

Total Fat 268.18g

413%

Saturated Fat 167.94g

840%

Cholesterol 896.15mg

299%

Sodium 193.37mg

8%

Potassium 384.24mg

11%

Total Carbohydrates 13.35g

4%

Fiber 0g

0%

Sugar 13.35g

 

Protein 10.72g

21%