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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a large pot of water to a boil; add about 1 Tbs. salt. | 2. In a large skillet, combine the butter and sage. Stir over low heat until the butter has melted. | 3. Add the cream and stock and bring to a boil; cook until the mixture lightly coats the back of a spoon, about 3 minute | 4. Season with salt and pepper. | 5. Remove the sauce from the heat but keep it warm. | 6. Meanwhile, cook the fettuccine until al dente, 10 to 12 minute | 7. With tongs, lift the pasta from the pot, let it drain for a moment over the boiling water, and then add it to the sauce in the skillet. (Alternatively, drain the pasta in a colander and add it to the sauce.) | 8. Cook gently on low for a few minutes for the pasta to absorb the sauce. | 9. Remove the pasta from the heat and stir in the grated cheese, and season amply with pepper. | 10. Serve in warmed bowls topped with the shaved ricotta. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salt				-	-	-	-
butter	8	tablespoons	unsalted cut	814.512	0.0682	0.9656	92.141
sage leaf	8			-	-	-	-
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
chicken stock	1/2	cup	canned	43.2	4.236000000000001	3.0239999999999996	1.44
black pepper			ground	-	-	-	-
fettuccine	1/2	lb		224.5285	31.7515	14.0614	6.1235
parmigiano reggiano cheese	1/4	cup	grated	-	-	-	-
ricotta cheese	2	ounces	smoked	98.6562	1.7236	6.3843	7.3595

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