FETTUCCINE ALFREDO MINI PASTA BOWL RECIPES

Name: Fettuccine Alfredo
Prep time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 8 oz uncooked fettuccine; 1/2 cup butter, cut into pieces; 1/2 cup whipping cream; 3/4 cup grated Parmesan cheese; 1/2 teaspoon salt; 1/8 teaspoon black or white pepper; Chopped fresh parsley

FETTUCCINE ALFREDO RECIPE - BETTYCROCKER.COM

Fettuccine Alfredo Recipe - BettyCrocker.com image

Wondering how to make Fettuccine Alfredo that's sure to wow family or friends? We've got you covered with a recipe that takes just 25 minutes. Put a pot of water on to boil, then stir the white sauce together as the pasta is cooking. It’s just that easy to create a rich and satisfying dinner! This top-rated Fettuccine Alfredo recipe is a favorite of home cooks everywhere—try it tonight and find out why.

Provided by Betty Crocker Kitchens

Total Time 25 minutes

Prep Time 25 minutes

Yield 4

Number Of Ingredients 7

Ingredients

8 oz uncooked fettuccine
1/2 cup butter, cut into pieces
1/2 cup whipping cream
3/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon black or white pepper
Chopped fresh parsley

Steps:

Cook and drain fettuccine as directed on package.
Meanwhile, in 10-inch skillet, heat butter and whipping cream over medium heat, stirring frequently, until butter is melted and mixture starts to bubble. Reduce heat to low; simmer uncovered 6 minutes, stirring frequently, until slightly thickened. Remove from heat. Stir in cheese, salt and pepper.
In large bowl, toss fettuccine with sauce until well coated. Sprinkle with parsley.

Nutrition Facts : Calories 580 , CarbohydrateContent 39 g, CholesterolContent 150 mg, FatContent 7 , FiberContent 2 g, ProteinContent 15 g, SaturatedFatContent 24 g, ServingSize 1 Serving, SodiumContent 1020 mg, SugarContent 2 g, TransFatContent 1 1/2 g

SKINNY FETTUCCINE ALFREDO RECIPE - BETTYCROCKER.COM

Skinny Fettuccine Alfredo Recipe - BettyCrocker.com image

65% less fat • 71% less sat fat • 36% fewer calories than the original recipe. Wow! Healthifying cut cholesterol and sodium by more than half from the original recipe.

Provided by Betty Crocker Kitchens

Total Time 40 minutes

Prep Time 40 minutes

Yield 8

Number Of Ingredients 11

Ingredients

1 lb uncooked fettuccine
2 cups whole milk
1 tablespoon Gold Medal™ all-purpose flour
1/4 teaspoon salt
Dash freshly ground black pepper
Dash ground red pepper (cayenne)
2 tablespoons butter
2 teaspoons finely chopped garlic
2 oz 1/3-less-fat cream cheese (Neufchâtel)
2/3 cup grated Parmesan or Romano cheese
2 tablespoons chopped fresh parsley

Steps:

Cook fettuccine as directed on package, omitting salt. Drain; return to saucepan. Cover to keep warm; set aside.
Meanwhile, in medium bowl, stir milk, flour, salt, black pepper and red pepper with wire whisk until smooth. In 2-quart saucepan, melt butter over medium-low heat. Add garlic; cook 1 minute, stirring constantly (do not burn). With wire whisk, stir milk mixture into butter mixture in saucepan. Cook and stir over medium heat 6 to 8 minutes or until mixture thickens and boils.
Stir in cream cheese until melted. Stir in Parmesan cheese until melted. Pour over fettuccine; toss to coat. Sprinkle with parsley.

Nutrition Facts : Calories 330 , CarbohydrateContent 42 g, CholesterolContent 70 mg, FatContent 1 1/2 , FiberContent 2 g, ProteinContent 13 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 310 mg, SugarContent 4 g, TransFatContent 0 g

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