Reviews
can you use 1/2 & 1/2 instead of whipping cream
- darlene, New Jersey

the one from the box used to use egg yolks also? correct?
- vickie , New Jersey

Didn't the original box recipe use sour cream? Where can we get the original box recipe
- Mark C,, California

Try the "Classic Fettuccine Alfredo Recipe"... that's the one from the box!
- Jeanne, New Jersey

Yes, this is different than that recipe...thats whay I was looking for as well.
- karen quinn, New Jersey

What was the recipe for fettuccine alfredo that was on the back on the rozoni fettuccine pasta box?
- linda F., New Jersey

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New World Pasta Company shall own the comment with the right to edit, reproduce, publish, use, adapt, exploit, modify, distribute or dispose of comment online, in print, film, television, or in any other media now or hereafter known throughout the world in perpetuity without compensation, notification or approval of consumer or any third party. By making a comment, consumer understands and agrees that their comment may be posted on the website for viewing by visitors. Released Parties (as defined as New World Pasta Company, its advertising agencies, promotion agencies, retailers, distributors and suppliers, and each of the their respective officers, directors, shareholders, agents and employees) are not liable for the use of any comment by any third party. Consumer acknowledges and agrees that Released Parties have no, nor shall have in the future, any duty or liability, direct or indirect, vicarious, contributory or otherwise, with respect to the infringement or protection of any copyright in and to any comment or submission.

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An Italian pasta favorite with a traditional creamy white sauce that blends Parmesan cheese and whipped cream.

 

Servings: Makes 4 servings.

Total: 35 mins

Rated:

 

 

Ingredients

8 ounces dried fettuccine

2 tablespoons butter

1 cup whipping cream

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

1/2 cup freshly grated Parmesan cheese

Grated or finely shredded Parmesan cheese (optional)

 

Directions

1. Cook fettuccine according to package directions.

2. Meanwhile, in a large saucepan melt butter. Add cream, salt, and pepper. Bring to boiling. Reduce heat and boil gently for 3 to 5 minutes or until mixture begins to thicken. Remove from heat and stir in 1/2 cup grated Parmesan cheese. Drain pasta. Add pasta to hot sauce. Toss to combine. Transfer to warm serving dish. Serve immediately. If desired, sprinkle with additional Parmesan cheese, Makes 4 servings.

3. Chicken and Tomato Fettuccine Alfredo: Prepare as above, except stir 1-1/2 cups chopped cooked chicken and 1/4 cup drained oil-packed snipped dried tomatoes into cream mixture before adding the Parmesan cheese; heat through. Remove from heat and stir in grated Parmesan cheese. Combine and serve as directed above. Per 1 1/4 cups: 629 cal., 37 total fat (20 g sat. fat), 154 mg chol., 575 mg sodium, 46 g carb., 2 g fiber, 28 g pro. Daily values: 25% vit. A, 12% vit. C, 17% calcium, 14% iron Exchanges: 3 Starch, 2 Lean Meat, 6 Fat

4. Shrimp Fettuccine Alfredo: Prepare as above, except stir 12 ounces cooked medium shrimp and 1 tablespoon fresh snipped basil or 1 teaspoon dried basil into cream mixture before adding the Parmesan cheese; heat through. Remove from heat and stir in grated Parmesan cheese. Combine and serve as directed above. Per 1 1/4 cups: 599 cal., 33 total fat (19 g sat. fat), 273 mg chol., 703 mg sodium, 45 g carb., 21g fiber, 30 g pro. Daily values: 27% vit. A, 4% vit. C, 20% calcium, 25% iron Exchanges: 3 Starch, 1 Lean Meat, 1 1/2 Very Lean Meat, 5 1/2 Fat

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