Linguine Alfredo

1 Reviews
100% would make this recipe again

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.

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Preparation : 5 min Cooking : 10 min
400 calories/serving

Ingredients

160 g gluten free/wheat free fettuccine
1/3 cup whipping cream 35% 85 mL
1/3 cup Parmesan cheese, grated 18 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

  1. To save time, the sauce preparation and the pasta cooking can be done at the same time: Start cooking the pasta.
  2. 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.
  3. 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 (260 g)

Amount

% Daily Value

Calories

400

Fat

18 g

27 %

Saturated 10.8 g
+ Trans 0 g

54 %

Cholesterol

60 mg

Sodium

190 mg

8 %

Carbohydrate

54 g

18 %

Fibre

2 g

8 %

Sugars

0 g

Net Carbs

52 g

Protein

6 g

Vitamin A

17 %

Vitamin C

0 %

Calcium

12 %

Iron

3 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Good source of  :
Calcium, Phosphorus, Potassium, Vitamin A
Source of  :
Fibre, Iron, Vitamin B12, Vitamin D
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Meat and Alternatives ½
Fats 3 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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