Pasta Alfredo
Pasta Alfredo is a classic Italian-American dish featuring fettuccine pasta tossed in a rich, creamy sauce made from butter, heavy cream, and Parmesan cheese. It originated in Rome, Italy, where the original version was a simpler preparation of pasta, butter, and Parmigiano-Reggiano, but the creamier version became popular in the United States.
🍽️ Nutrition at a glance
This dish is high in both carbohydrates from the pasta and fat from the cream and cheese, with a moderate amount of protein. A typical serving provides a significant amount of calcium and calories, generally ranging from 800 to 1,200 kcal per generous portion.
Nutrition breakdown
| Calories | 850 kcal |
| Protein | 20 g |
| Carbs | 65 g |
| Fat | 55 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 900 mg |
| Calcium | 350 mg |
| Potassium | 250 mg |
| Vitamin A | 450 IU |
| Phosphorus | 300 mg |
| Vitamin D | 1.5 mcg |
| Selenium | 30 mcg |
| Vitamin B12 | 0.8 mcg |
| Iron | 2 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
The dish is culturally interesting as it showcases the adaptation of Italian cuisine to American tastes, becoming a staple in Italian-American restaurants. Nutritionally, it is a very energy-dense meal, often considered an indulgence due to its high saturated fat and calorie content.
