Pasta with cream sauce, meat, and added vegetables, restaurant
Common food
Photo: Wikipedia
This is a classic restaurant-style pasta dish where al dente noodles are enveloped in a rich, velvety cream sauce, studded with savory meat and tender vegetables. The texture is a satisfying contrast of silky sauce, chewy pasta, and varied bites from the meat and veggies. While indulgent, a 100g serving provides a moderate calorie base with a notable protein kick from the meat.
Calorie split: 11% protein · 31% carbs · 57% fat
↓ Full nutrition💚 Why it's loved
People adore it for the ultimate comfort-food experience—the luxurious, coating sauce and savory meat make it deeply satisfying. It's a versatile canvas that can be adapted with countless meat and vegetable combinations to suit any preference.
⚠️ Watch-outs & how to enjoy it better
The cream sauce and refined pasta can cause blood-sugar spikes and are calorie-dense, making it less ideal for low-carb diets or those monitoring blood sugar. To counteract this, pair a smaller portion with a large side salad to add fiber and volume, and choose leaner meats like chicken or turkey to manage saturated fat intake.
Key benefits
- Good source of quick energy from carbohydrates
- Contains protein for muscle maintenance
- Provides some dietary fat for satiety
- Vegetables add micronutrients and texture
- Cream sauce offers calcium
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The classic Alfredo sauce was originally just butter and Parmesan cheese; the heavy cream used in most restaurant versions today is a later American adaptation.
Full nutrition (USDA data · scales with serving)
| Water | 64.1 g |
| Energy | 203 kcal |
| Protein | 5.7 g |
| Total lipid (fat) | 12.8 g |
| Carbohydrate, by difference | 15.7 g |
| Fiber, total dietary | 1.0 g |
| Total Sugars | 0.79 g |
| Calcium, Ca | 25.0 mg |
| Iron, Fe | 0.87 mg |
| Magnesium, Mg | 13.0 mg |
| Phosphorus, P | 62.0 mg |
| Potassium, K | 83.0 mg |
| Sodium, Na | 516 mg |
| Zinc, Zn | 0.87 mg |
| Copper, Cu | 0.07 mg |
| Selenium, Se | 15.8 ug |
| Vitamin C, total ascorbic acid | 3.9 mg |
| Thiamin | 0.14 mg |
| Riboflavin | 0.12 mg |
| Niacin | 1.4 mg |
| Vitamin B-6 | 0.07 mg |
| Folate, total | 39.0 ug |
| Folic acid | 32.0 ug |
| Folate, food | 7.0 ug |
| Folate, DFE | 61.0 ug |
| Choline, total | 12.6 mg |
| Vitamin B-12 | 0.24 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 41.0 ug |
| Retinol | 38.0 ug |
| Carotene, beta | 35.0 ug |
| Carotene, alpha | 1.0 ug |
| Cryptoxanthin, beta | 8.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 47.0 ug |
| Vitamin E (alpha-tocopherol) | 1.5 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 7.7 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.9 g |
| SFA 4:0 | 0.09 g |
| SFA 6:0 | 0.07 g |
| SFA 8:0 | 0.04 g |
| SFA 10:0 | 0.10 g |
| SFA 12:0 | 0.13 g |
| SFA 14:0 | 0.43 g |
| SFA 16:0 | 2.1 g |
| SFA 18:0 | 0.74 g |
| Fatty acids, total monounsaturated | 4.4 g |
| MUFA 16:1 | 0.14 g |
| MUFA 18:1 | 4.3 g |
| MUFA 20:1 | 0.06 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 3.0 g |
| PUFA 18:2 | 2.6 g |
| PUFA 18:3 | 0.33 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 19.0 mg |
FAQ
Is this pasta dish gluten-free?
No, traditional pasta is made from wheat flour. Gluten-free versions use alternative flours like rice or corn.
Can I make this lighter at home?
Yes, substitute the heavy cream with a blend of milk and Greek yogurt or use a pureed cauliflower sauce for a creamy texture with fewer calories.
What's the best way to store leftovers?
Refrigerate in an airtight container for up to 3 days. The sauce may thicken; reheat gently with a splash of milk or pasta water to restore creaminess.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.03 kcal/g · 11% calories from protein · 1.0 g fiber · 0.8 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 6.22 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.