Fettuccine Alfredo Nutrition Facts

Fettuccine Alfredo is a type of fettuccine or burro fettuccine. Fresh fettuccine mixed with butter, and Parmesan cheese is an Italian pasta dish. The meal was called after Alfredo di Lelio, who served it at his Rome restaurant early to mid-twentieth century. The “ceremony” of cooking it tableside was an essential aspect of the dish.

The dish grew in popularity and finally made its way to the United States, still famous. The recipe has changed over time, and its commercialized version, which includes heavy cream and other components, is now widely available. It’s commonly served as a main course in the United States, and it’s sometimes topped with chicken or other items. Meanwhile, in Italy, fettuccine al burro is considered “Italian writers mock home cooking and fettuccine Alfredo.

Fettuccine Alfredo Nutrition Facts

PASTA NFKnorr Fettuccine Alfredo Patsa

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How to Make Fettuccine Alfredo?

Season the pasta with salt in the water. Once it has to a boil, add the pasta and cook according to the package directions. 1 to 2 minutes, sauté the garlic and butter together until tender.

Add heavy cream and cook for about 5 minutes over medium-high heat to thicken. Season to taste with salt and pepper. Whisk in half of the parmesan cheese until it is completely smooth.
Save some of the pasta water for later. The flavor of the pasta water can be used to thin out the sauce. Toss fettuccine pasta with alfredo sauce and half of the parmesan cheese.

I’ve included the primary and creamy Fettuccine Alfredo recipes in one post. Both are delicious! It’s entirely up to you whether you want to make one or the other. Add some cream to the melted butter in the sauce and season with nutmeg instead of black pepper to make the creamy version.

Heat water in a big pot over high heat until it boils. Season the water with salt. Once it has to a boil, add the fettuccine and cook according to the package directions. Melt butter in a large skillet or pan over medium heat. Cook for 1 to 2 minutes after adding the minced garlic. Add the heavy cream and mix well.

Cook for 5 to 8 minutes after allowing the heavy cream to decrease. Whisk in half of the parmesan cheese until it is completely smooth. Continue to cook over low heat, constantly whisking, until the cheese has melted. Save some of the pasta water for later. The flavor of the pasta water can be used to thin out the sauce.

Why is Alfredo Fettuccine Unhealthy for you?

Fettuccine Alfredo is one of the unhealthiest pasta dishes to order if you wish to stick to healthy eating options for one straightforward reason: the sauce’s combination of butter, cream, and parmesan cheese clogs your arteries easily.

Alfredo sauce contains a lot of saturated fat. According to health experts, fat in a single meal is excessive, making fat and calorie breakdown more difficult. One serving of Fettucini Alfredo includes ten grams of fat, comprising seven grams of unsaturated fat and three grams of saturated fat.

It’s a hefty, fatty dish, traditionally cooked with heavy cream, loads of salty parmigiana, and bleached flour pasta. If you appreciate the dish, there are several ways to make it healthy, such as adding well-drained steamed vegetables and grilled protein, but the best option is to use either 10% cream or 2% milk, nutmeg, plenty of fresh pepper, and flavorful hard cheese. Because of the lower fat content, a roux (flour and fat mixture) will be required to pull the sauce together.

You can do a few other things to make this less calorie taste. Fresh pasta prepared from vegetables or whole wheat is a good option. I try to maintain everything in moderation. I enjoy duck fat fries, which are delicious empty calories, so I save them for a special occasion or pair them with a longer workout. This, hopefully, answers your query and gives you some possibilities.

Why is Alfredo Fettuccine so Greasy?

The fat was added at an inopportune time. If you add it too quickly, the emulsifying agent (the egg in mayonnaise and hollandaise) becomes overworked and fails to produce the necessary bridge between the fat and the liquid. One spoonful at a time, whisk the oil or butter into your sauce, especially initially.

If the oils are separating, it’s possible that you cooked the sauce for too long at a high temperature. My version is as follows: While you’re creating the sauce, start heating the water for your pasta and cook it until it’s al dente. To make the sauce, combine the following ingredients. In a saucepan over medium heat, melt tablespoons of butter.

What is Taste of Fettuccine Alfredo?

It’s creamy and thick, with a strong parmesan cheese flavor and a dash of garlic. It’s just a heavy cream reduction with some fresh garlic and parmesan cheese (real fresh grated Parmesan, not the powdered stuff in a container) to thicken it and give it that distinct flavor.

You could certainly add some spicy ingredients to it, but that will change the flavor. Try adding a handful of freshly grated Parmesan and some chopped sundried tomatoes (to add to the rich umami flavor if you want to keep loyal to the foundations of an alfredo dish.

Is it Possible to Freeze Alfredo Fettuccine?

To extend the shelf life of Alfredo pasta, you can freeze it. Please place it in a freezer-safe, airtight container. Your Alfredo pasta can last up to three months if properly refrigerated. Reheat it with a splash of milk or water to re-experience its delectable and creamy sweetness.

The shelf life of Alfredo pasta can be extended by freezing it before using it. Please place it in an airtight container that can also be frozen. If you keep your Alfredo pasta properly, it can last for up to three months in the refrigerator. Reheat it with a bit of milk or water, and you’ll be able to enjoy its delightful and creamy taste once more.

Chicken Alfredo Bake can be stored in the freezer, whether it’s cooked or unbaked. Make it for freezing, or eat half and freeze the remainder, or divide it into two 8-inch casserole plates and enjoy one right away while freezing the other for later.


Chef Alfredo Di Lelio devised this recipe for his pregnant wife out of a desire to make something simple yet good and healthful, and he began offering it at his restaurant after that. He made a substantial triple butter sauce by adding more butter and cheese to the original pasta al doppio burro recipe.

According to legend, American silent film stars Mary Pickford and Douglas Fairbanks found this dish in Rome during their honeymoon in the late 1920s. They were so taken with it that they began serving it to their pals when they returned to Hollywood.