Fettuccine with Butter (side dish)

100% would make this recipe again

"Fettuccine" are flat and narrow strips of durum wheat and eggs, wound into nests when raw. They owe their name to their ribbon-like shape, "fettuccia" being the Italian for ribbon.

Cooking : 7 min

200 calories/serving

Add to My Cookbook

Add to My Meal Plan

Review this recipe

Add Private Notes

Ingredients

100 g	fettuccine
2 tsp	butter, unsalted	9 g
1 pinch	salt [optional]	0.2 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.

Method

Cook the pasta.

Put the drained fettuccine immediately back in the pasta cooking pot with the butter. Add salt and pepper to taste. Mix well and serve on the warmed plates.

Nutrition Facts Table

per 1 serving (50 g)

Amount % Daily Value
Calories 200
Fat 4 g 7 %
Saturated 2.5 g + Trans 0.2 g 14 %
Cholesterol 10 mg
Sodium 0 mg 0 %
Carbohydrate 35 g 12 %
Fibre 2 g 7 %
Sugars 1 g
Net Carbs 33 g
Protein 6 g
Vitamin A 3 %
Vitamin C 0 %
Calcium 1 %
Iron 4 %

Amount

% Daily Value

Calories

200

Fat

4 g

7 %

Saturated 2.5 g
+ Trans 0.2 g

14 %

Cholesterol

10 mg

Sodium