| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
Nutrition Facts (per serving)
| Calories | 964 |
| Fat | 61g |
| Carbs | 84g |
| Protein | 24g |
Nutrition Facts
Servings Per Recipe 6
Calories 964
| % Daily Value * | |
| Total Fat 61g | 78% |
| Saturated Fat 37g | 187% |
| Cholesterol 184mg | 61% |
| Sodium 582mg | 25% |
| Total Carbohydrate 84g | 31% |
| Dietary Fiber 4g | 14% |
| Total Sugars 4g | |
| Protein 24g | 47% |
| Vitamin C 0mg | 0% |
| Calcium 303mg | 23% |
| Iron 3mg | 19% |
| Potassium 285mg | 6% |
The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.
** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.
(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.
Read More Recipe:- Slow Cooker Buffalo Chicken Sandwiches
Ingredients
- 24 ounces dry fettuccine pasta
- 1 cup butter
- ¾ pint heavy cream
- salt and pepper to taste
- 1 sprint garlic salt
- ¾ cup grated Romano cheese
- ½ cup grated Parmesan cheese
Directions
Bring a large pot of lightly salted water to a boil. Add fettuccine and prepare dinner for 8 to ten minutes or till al dente; drain.
Melt butter into cream in a large saucepan over low warmness; upload salt, pepper, and garlic salt. Increase the warmth to medium; stir in grated Romano and Parmesan cheese till melted and sauce has thickened.
Add cooked pasta to sauce and toss until very well coated; serve right now.
