Fettuccine Alfredo Recipe

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Fettuccine Alfredo
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Ingredients
14
Count
Nutrition
987
Calories
Total time
50
Minutes
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Ingredients:

Directions:

  1. To make pasta dough:.
  2. Combine the flour and salt; shape into a mound on your work surface and make a well in the center.
  3. Add whole eggs, yolks, and 1 tablespoon olive oil to the well and lightly beat with a fork.
  4. Gradually draw in the flour from the inside wall of the well in a circular motion.
  5. Use 1 hand for mixing and the other to protect the outer wall.
  6. Continue to incorporate all the flour until it forms a ball.
  7. Knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with remaining olive oil and wrap the dough in plastic wrap;.
  8. Let rest for about 30 minutes to allow the gluten to relax.
  9. Divide the ball of dough in small sections, cover and reserve the dough you are not immediately using to prevent it from drying out.
  10. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at widest setting.
  11. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers.
  12. Reduce the setting and crank dough through again, 2 or 3 times. Continue tightening and rolling until the sheet is about 1/4-inch thick.
  13. Keep in mind, overly thick pasta tastes gummy.
  14. Cut the long sheet into workable 18-inch pieces.
  15. Now, using the fettuccine cutting attachment, run the sheets through the cutting slot.
  16. Dust the noodles and a baking sheet with cornmeal.
  17. Coil the strands into a nest. Allow to dry for about 10 minutes before cooking.
  18. To prepare alfredo sauce:.
  19. Heat heavy cream over low-medium heat in a deep sauté pan.
  20. Add butter and whisk gently to melt. Sprinkle in cheese and stir to incorporate. Season with freshly cracked black pepper.
  21. In a large stockpot, cook pasta in plenty of boiling salted water for 3 minutes.
  22. Quickly drain the pasta and add it to the sauté pan, gently toss the noodles to coat in the alfredo.
  23. Transfer pasta to a warm serving bowl.
  24. Top with more grated cheese and chopped parsley.
  25. Serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 986.68 Kcal (4131 kJ)
Calories from fat 625.2 Kcal
% Daily Value*
Total Fat 69.47g 107%
Cholesterol 287.42mg 96%
Sodium 2151.91mg 90%
Potassium 261.51mg 6%
Total Carbs 77.28g 26%
Dietary Fiber 8.28g 33%
Protein 16.8g 34%
Vitamin C 0.8mg 1%
Vitamin A 0.2mg 6%
Iron 5.5mg 30%
Calcium 322mg 32%
Amount Per 100 g
Calories 327.68 Kcal (1372 kJ)
Calories from fat 207.63 Kcal
% Daily Value*
Total Fat 23.07g 107%
Cholesterol 95.45mg 96%
Sodium 714.65mg 90%
Potassium 86.85mg 6%
Total Carbs 25.66g 26%
Dietary Fiber 2.75g 33%
Protein 5.58g 34%
Vitamin C 0.3mg 1%
Vitamin A 0.1mg 6%
Iron 1.8mg 30%
Calcium 107mg 32%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 24.7
    Points
  • 27
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Total Fat

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