Directions:
- Cook the fettucine in a pot of rapidly boiling salted water until al dente. Drain in a colander, reserving 1/4 cup of the pasta cooking liquid.
- While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat.
- Add shallots and saute until tender.
- Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat.
- Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid.
- Add the butter-cream mixture and half of the Parmesan and toss to combine thoroughly.
- Season with salt and pepper, to taste.
- Sprinkle with remaining Parmesan and garnish with parsley, if desired.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 780.26 Kcal (3267 kJ) | ||
| Calories from fat | 306.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.08g | 52% | |
|---|---|---|---|
| Cholesterol | 195.83mg | 65% | |
| Sodium | 353.85mg | 15% | |
| Potassium | 121.43mg | 3% | |
| Total Carbs | 100.9g | 34% | |
| Sugars | 5.6g | 22% | |
| Dietary Fiber | 5.4g | 22% | |
| Protein | 20.98g | 42% | |
| Vitamin C | 2.5mg | 4% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 3.7mg | 21% | |
| Calcium | 102.8mg | 10% | |
| Amount Per 100 g | |||
| Calories | 309.36 Kcal (1295 kJ) | ||
| Calories from fat | 121.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.51g | 52% | |
|---|---|---|---|
| Cholesterol | 77.64mg | 65% | |
| Sodium | 140.29mg | 15% | |
| Potassium | 48.15mg | 3% | |
| Total Carbs | 40.01g | 34% | |
| Sugars | 2.22g | 22% | |
| Dietary Fiber | 2.14g | 22% | |
| Protein | 8.32g | 42% | |
| Vitamin C | 1mg | 4% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 1.5mg | 21% | |
| Calcium | 40.8mg | 10% | |
* 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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