Pasta Al 'Alfredo
Yield
4 servingsPrep
10 minCook
25 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
heavy whipping cream
|
|
| 2 | ounces |
Parmesan cheese
grated |
|
| 2 | ounces |
pecorino cheese
grated |
*
|
| 1 | dash |
nutmeg
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | pound |
pasta
cooked to al dente |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
heavy whipping cream
|
|
| 57.8 | ml/g |
Parmesan cheese
grated |
|
| 57.8 | ml/g |
pecorino cheese
grated |
*
|
| 1 | dash |
nutmeg
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 453.6 | g |
pasta
cooked to al dente |
|
Directions
Heat cream until it scalds.
Thicken with cheeses and add nutmeg and salt and pepper to taste.
Simmer until the desired consistency is achieved.
Toss in pasta and serve immediately.
