Nobody in Italy calls this dish "Alfredo", because it was already a very common, no-name, family dish long before Roman restaurateur Alfredo di Lello decided to put it on his menu with his own name in the 1920s. Hollywood stars, who enjoyed it in Rome, brought it to fame in America.
|160 g||gluten free/wheat free fettuccine|
|1/3 cup||whipping cream 35%||85 mL|
|1/3 cup||Parmesan cheese, grated||18 g|
|ground pepper to taste [optional]|
Before you start
Keep the serving plates in the oven at the lowest setting so they are warm when you serve.
Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.
- To save time, the sauce preparation and the pasta cooking can be done at the same time: Start cooking the pasta.
- Meanwhile, pour the cream into a saucepan, which is large enough to also hold the pasta, then bring it to a boil. Lower the heat to very low, add the grated Parmesan, then mix well. Keep the pan warm over the low heat.
- Drain the pasta then add it to the saucepan. Add a little salt and pepper to taste. Mix well and serve on the warmed plates.
Nutrition Facts Table
per 1 Serving (130g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||0||serving|
|Grain Products :||2 ¼||servings|
|Milk and Alternatives :||¼||serving|
|Meat and Alternatives :||0||serving|
ClaimsThis recipe is :
- Source of :
- Fibre, Iron, Vitamin B12, Vitamin D
- Good source of :
- Calcium, Phosphorus, Potassium, Vitamin A
- Free :
- Added Sugar
|Meat and Alternatives||½|