Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
293
Calories
13g
Protein
26g
Fat
1g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 oz (2 sticks / 230 g ) of butter , unsalted and softened to room temperature
- ½ pound (230 g) Parmigiano Reggiano cheese (aged 24 months), grated
- Salt
- 1 pound (450 g) fettuccine egg noodles
Directions
1
Whisk together the butter and grated Parmesan-Reggiano cheese until it is creamy. Both ingredients combined should be on the thick side.
2
Put water to boil in a large pot and cook the noodles until al dente .
3
Drain the noodles and reserve ½ cup of liquid to emulsify your sauce.
4
Put noodles back in the warm pot and stir in the butter and cheese mixture with vigorous turning motion while adding pasta water until the noodles are glistening and smooth.
5
Add salt to taste.
6
Serve immediately.
Recipe sourced from
wikibooks