My fettuccini alfredo recipe

I made this tonight it was so easy and yummy!

Makes 4 servings
Fast! Prep: 10 min; Cook: 15 min

A rich northern Italian dish named after restaurateur Alfredo di Lello, who created it. Fettuccine Alfredo can be served as a side dish as well as a main dish. Note that freshly grated Parmesan cheese will result in a thinner sauce than when canned grated cheese is used.

8 ounces uncooked fettuccini pasta
Alfredo Sauce (see recipe)
Chopped fresh parsley

1. Cook fettuccine as directed on package.

2. While fettuccine is cooking, make Alfredo Sauce.

3. Drain fettuccine. Pour sauce over fettuccine; toss until fettuccine is well coated. Sprinkle with parsley.

Alfredo Sauce
1/2 cup butter or stick margarine
1/2 cup whipping (heavy) cream
3/4 cup grated Parmesan cheese
1/2 teaspoon salt
Dash of pepper
Heat butter and whipping cream in 10-inch skillet over medium heat, stirring frequently, until butter is melted and mixture starts to bubble. Reduce heat to low, simmer 6 minutes, stirring frequently, until slightly thickened. Remove from heat; stir in cheese, salt and pepper.

NUTRITION FACTS: 1 Serving (about 1 cup):; Calories 550 (Calories from Fat 350); Fat 39g (Saturated 25g); Cholesterol 155mg; Sodium 750mg; Carbohydrate 38g (Dietary Fiber 2g); Protein 14g % DAILY VALUE:; Vitamin A 28%; Vitamin C 0%; Calcium 24%; Iron 14% DIET EXCHANGES:; 2 1/2 Starch; 1 High-Fat Meat; 5 1/2 Fat

Lighter Fettuccine Alfredo: For 17 grams of fat and 370 calories per serving, decrease butter to 1/4 cup and Parmesan cheese to 1/2 cup; substitute evaporated milk for the whipping cream.