|Uncooked fettuccine||3⁄4 Pound|
|Boiling salted water||1 Cup (16 tbs)|
|Unsalted butter||6 Tablespoon|
|Whipping cream||2⁄3 Cup (10.67 tbs)|
|Ground white pepper||1 Pinch|
|Ground nutmeg||1 Pinch|
|Grated parmesan cheese||1 Cup (16 tbs)|
Cook fettuccine in large pot of boiling salted water just until al dente, 6 to 8 minutes; drain well.
Return to dry pot.
While fettuccine is cooking, place butter and cream in 10-inch heavy skillet over medium-low heat.
Cook, stirring constantly, until blended and mixture bubbles for 2 minutes.
Stir in salt, pepper and nutmeg.
Remove from heat.
Gradually stir in Parmesan cheese until thoroughly blended and fairly smooth.
Return skillet briefly to heat if necessary to completely blend cheese, but don't let sauce bubble or cheese will become lumpy and tough.
Pour sauce over fettuccine in pot.
Place over low heat.
Stir and toss with 2 forks until sauce is slightly thickened and fettuccine evenly coated, 2 to 3 minutes.
Sprinkle with pesto.
Serving size: Complete recipe
Calories 3302 Calories from Fat 1745
% Daily Value*
Total Fat 196 g301.3%
Saturated Fat 108.7 g543.4%
Trans Fat 0 g
Cholesterol 524.2 mg174.7%
Sodium 3445.1 mg143.5%
Total Carbohydrates 263 g87.6%
Dietary Fiber 12.3 g49.2%
Sugars 22.2 g
Protein 91 g181.7%
Vitamin A 56% Vitamin C 0.26%
Calcium 149.7% Iron 40.4%
*Based on a 2000 Calorie diet