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Italian Alfredo Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)11.337
Energy (kCal)429.6
Carbohydrates (g)16.602
Total fats (g)38.073
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Melt butter in frying pan over medium heat. | 2. Crack pepper into melted butter, more is better, at least 1 Tbsp (cracked). | 3. Add Garlic Salt to taste (at least 1 tsp). | 4. Add Cream. | 5. Melt in slowly at least 4 Tbsp of paramesan or Tbsp for every person over 4 people, i.e. 6 people - 6 Tbsp. | 6. Stir constantly, do not allow sauce to "break" or bubble up and foam. This makes the sauce runny. | 7. Once sauce has reached desired thickness, mix sauce with pasta, adding more parmesan to glue it all together. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    whipping cream 1/4 87.6 0.888 0.6509999999999999 9.273
    butter 1/4 cup 342.0 15.714 10.686 28.8
    pepper cracked - - - -
    garlic salt - - - -
    parmesan cheese - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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