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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Note: if you can afford it, buy the best parmigiano reggiano cheese and finely grate it yourself at home. | 2. In a large pot of boiling water, cook fettucine for 8 to 10 minutes or until tender but firm. Drain well. | 3. Meanwhile, in a heavy saucepan, melt butter over medium heat. Add shallots and cook, stirring often, for 3 minutes or until softened | 4. Stir in chicken stock and bring to a boil; simmer for 5 minutes or until reduced slightly. | 5. Whisk in cream and cook for 30 seconds. Remove from heat. | 6. Add cooked noodles and sour cream; toss to combine well. | 7. Season with salt and pepper to taste. | 8. Transfer to a shallow poasta bowl or deep platter. Scatter chopped chives over the top and sprinkle with the cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fettuccine pasta	1	lb		403.4676	0.0	89.7602	2.2667
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
shallot	1/3	cup	chopped	38.4	8.96	1.3333	0.0533
chicken stock	1	cup		86.4	8.472000000000001	6.047999999999999	2.88
whipping cream	1/2	cup		175.2	1.776	1.3019999999999998	18.546
cream	1	cup	sour	455.4	10.649000000000001	5.612	44.505
chive	2	tablespoons	chopped	1.8	0.261	0.1962	0.0438
parmesan cheese	1/3	cup		98.6667	10.6667	10.6667	1.3333

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