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| Roman restaurateur Alfredo di Lello
created this luscious, creamy dish in the early 1900s, and its
popularity has never waned. Be sure to use only freshly grated Parmesan
cheese (preferably Italian Parmigiano-Reggiano) when making this
indulgent pasta. - I also add vegetables like asparagus or broccoli and
grilled chicken or sgrimp. |
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1 |
In a large
saucepot, cook pasta as label directs. Drain |
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2 |
Meanwhile, in a
2-quart saucepan, heat cream, butter, salt, and pepper to boiling
over medium-high heat. Boil until sauce has thickened slightly, 2 to
3 minutes. In a warm serving bowl, toss pasta with sauce and
Parmesan. Sprinkle with parsley. |
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| Servings: 6 |
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| Nutrition Facts |
| Nutrition (per serving):
418.7 calories; 32% calories from fat; 15.4g total fat; 49.7mg
cholesterol; 274.4mg sodium; 151.8mg potassium; 57.5g carbohydrates;
1.8g fiber; 0.1g sugar; 55.7g net carbs; 11.9g protein. |
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| Recipe Source |
| Author: Kevin Hayes
Source: The Good Housekeeping Cookbook 2001 |