Fettuccine Alfredo with Romano and Parmesan cheeses, cream, and butter. This delicious sauce for fettuccine pasta is rich in flavor yet simple to prepare.
Bring a large pot of lightly salted water to a boil.
Add the fettuccine and cook for 8-10 minutes or until al dente; drain.
Melt the butter in the cream in a large saucepan over low heat; add salt, pepper, and garlic salt.
Increase the heat to medium; stir in the grated Romano and Parmesan cheeses until they melt and the sauce thickens.
Add the cooked pasta to the sauce and stir until fully coated; serve immediately.
Store in an airtight container in the refrigerator for up to three days.
Suitable for beginners, yet impressive enough for guests
Italia, Emilia Romagna
| Energy (kcal) | 220.58 |
| Carbohydrates (g) | 1.5 |
| of which Sugars (g) | 1.5 |
| Fat (g) | 22.33 |
| of which Saturates (g) | 13.12 |
| Protein (g) | 3.42 |
| Fiber (g) | 0.15 |
| Sale (g) | 0.13 |
