Roman-Style Fettuccine Alfredo (Butter and Parmesan, No Cream)
By Joe
Source: Serious Eats — Daniel Gritzer, Roman-Style Fettuccine With Alfredo Sauce.
A roman-style fettuccine with alfredo sauce recipe for 4 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Finish. Mix butter and cheese in a big heatproof bowl. Of salted boiling water, cook pasta till al dente in a mid-sized pot. A strainer, or a spider, move pasta to bowl with cheese and butter using tongs. Add 1/2 cup hot pasta-cooking water, next, using tongs, toss repeatedly till butter is melted and a silky, emulsified sauce forms. Add a splash or two of extra pasta water till wanted consistency is reached if pasta seems too dry. Add salt till it tastes right, if you need to. Serve, scattering more cheese on top at the table.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Source of protein: 3.4 g protein per 100 kcal, about 14% of energy (needs ≥ 12%)
- Low sugars: 3.6 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 87 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 740 kcal |
| Protein | 25.3 g |
| Carbohydrate | 85.7 g |
| of which sugars | 3.1 g |
| of which free sugars | 0 g |
| Fat | 32.2 g |
| of which saturates | 19.1 g |
| Fibre | 3.6 g |
| Salt | 0.87 g |
Protein per 100 kcal
3.4 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
