Alfredo Sauce (1/4 cup serving) kec
 kec Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 155.5
- Total Fat: 12.6 g
- Cholesterol: 33.0 mg
- Sodium: 339.6 mg
- Total Carbs: 2.9 g
- Dietary Fiber: 0.0 g
- Protein: 7.7 g
View full nutritional breakdown of Alfredo Sauce (1/4 cup serving) kec calories by ingredient
Introduction
Instead of the traditional heavy cream which Alfredo sauce recipes traditionally use, I've substituted whole milk with teriffic results. In my opinion it's the perfect substitutuion because the fat is reduced significantly, and yet the taste is still awesome. In fact, I don't taste any difference. It still tastes just as rich and creamy over fettucini, but with less fat, a definite win- win situation. Instead of the traditional heavy cream which Alfredo sauce recipes traditionally use, I've substituted whole milk with teriffic results. In my opinion it's the perfect substitutuion because the fat is reduced significantly, and yet the taste is still awesome. In fact, I don't taste any difference. It still tastes just as rich and creamy over fettucini, but with less fat, a definite win- win situation.Number of Servings: 7
Ingredients
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1 1/2 cups whole milk
4 tablespoons salted butter
1 cup grated parmesan cheese
pepper to taste
Directions
This recipe yields 7 (1/4cup) servings, enough for one pound of cooked fettucini pasta. (Pasta is not figured in to the recipe nutritional information.)
While pasta cooks, start to make this sauce.
In a large saute pan over medium heat, combine the whole milk and butter. Bring it to a simmer and continue simmering for a few second, stirring until the milk and butter are blended.
Taste and add ground black pepper if desired.
Remove from the heat and set aside. Cover and keep warm until the pasta is ready.
Add the parmesan cheese to the sauce just before serving it over the cooked pasta.
Number of Servings: 7
Recipe submitted by SparkPeople user KECDMC.
While pasta cooks, start to make this sauce.
In a large saute pan over medium heat, combine the whole milk and butter. Bring it to a simmer and continue simmering for a few second, stirring until the milk and butter are blended.
Taste and add ground black pepper if desired.
Remove from the heat and set aside. Cover and keep warm until the pasta is ready.
Add the parmesan cheese to the sauce just before serving it over the cooked pasta.
Number of Servings: 7
Recipe submitted by SparkPeople user KECDMC.
Member Ratings For This Recipe
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