4 Serves
20 Mins
Bring a large pot of water to a boil, add salt, and cook the pasta according to the package instructions until al dente.
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ItalianVitamin E
1 mg / 15 mgVitamin K
33 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
13 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
620 µg / 400 µgCalcium
810 mg / 1,300 mgIron
17 mg / 18 mgMagnesium
370 mg / 420 mgPhosphorus
818 mg / 1,250 mgPotassium
3167 mg / 4,700 mgSodium
1078 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
91 µg / 55 µgFiber
5 g / 28 gSugar
5 g / 50 gSaturated Fat
34 g / 20 gCholesterol
171 mg / 300 mgCaffeine
0 mgNet Carbs
122 gAlcohol
0 g
While the pasta cooks, melt the butter in a large skillet over medium heat, then stir in the heavy cream and bring to a gentle simmer until it begins to bubble.
Whisk in the parmesan cheese, salt, and black pepper, stirring until the sauce is smooth and slightly thickened.
Add the cooked pasta to the skillet and toss thoroughly to coat each strand in the creamy sauce, then garnish with fresh parsley before serving.
36
g145
g37
g
Italian
Italian