Zutaten für Two Cheese Fettuccini
- Fettuccine Pasta
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups milk
- Mozzarella Cheese
- Swiss Cheese
- 1 tablespoon lemon juice
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Zubereitung von Two Cheese Fettuccini
- Cook 1 pound fettuccini according to package directions. Drain and set aside.
- While pasta cooks, melt 4 tablespoons of butter in a medium saucepan over low heat.
- Whisk in 1/4 cup all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth.
- Gradually whisk in 2 cups milk, stirring constantly until smooth.
- Bring to a simmer, stirring frequently, until the sauce thickens (about 2-3 minutes).
- Remove from heat and stir in 1 cup shredded Parmesan cheese and 1/2 cup shredded mozzarella cheese. Stir until melted and smooth.
- Add 1 tablespoon lemon juice and stir to combine.
- Add the cooked fettuccini to the cheese sauce and toss to coat.
- Serve immediately. Garnish with extra Parmesan cheese and fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
3g
Fat
91g
Carbs
14g
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30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Sauces Lunch Main Dish Condiments Etc Side Dishes Eggs Dairy Pasta American French Easy European Dinner Party Vegetarian Italian Cheese Stove Top Dietary Comfort Food Californian Savory Sauces Northeastern United States Pasta Rice And Grains Taste Mood Equipment
