Directions:
- Cook fettuccine according to package directions. Meanwhile, in a saucepan, melt butter over medium-low heat. Stir in the cream, 1/2 cup Parmesan cheese, Romano cheese, egg yolks, salt, pepper and nutmeg. Cook and stir over medium-low heat until a thermometer reads 160° (do not boil).
- Drain fettuccine; serve with Alfredo sauce and remaining Parmesan cheese. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1722.37 Kcal (7211 kJ) | ||
| Calories from fat | 1064.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 118.31g | 182% | |
|---|---|---|---|
| Cholesterol | 625.7mg | 209% | |
| Sodium | 2034.87mg | 85% | |
| Potassium | 265.16mg | 6% | |
| Total Carbs | 103.43g | 34% | |
| Sugars | 4.55g | 18% | |
| Dietary Fiber | 4.57g | 18% | |
| Protein | 65.71g | 131% | |
| Vitamin C | 1.2mg | 2% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 5.4mg | 30% | |
| Calcium | 1435mg | 143% | |
| Amount Per 100 g | |||
| Calories | 395.21 Kcal (1655 kJ) | ||
| Calories from fat | 244.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.15g | 182% | |
|---|---|---|---|
| Cholesterol | 143.57mg | 209% | |
| Sodium | 466.92mg | 85% | |
| Potassium | 60.84mg | 6% | |
| Total Carbs | 23.73g | 34% | |
| Sugars | 1.04g | 18% | |
| Dietary Fiber | 1.05g | 18% | |
| Protein | 15.08g | 131% | |
| Vitamin C | 0.3mg | 2% | |
| Vitamin A | 0.1mg | 14% | |
| Iron | 1.2mg | 30% | |
| Calcium | 329.3mg | 143% | |
* 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.
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