Fettuccine Alfredo with Bolognese

Ingredients

• 2 tbsp butter
• 4 cloves minced garlic
• 2 pints heavy cream
• 4 oz parm (freshly grated)
• 1/4 tsp nutmeg
• Salt (to taste)
• 12 oz Carbe Diem fettuccine (or your fav)
• 6 servings Big Batch Bolognese

Directions

1. Cook the garlic. To a large saute pan over medium low heat, add the butter. Once the butter melts, add the garlic and cook for :30 to a minute, stirring constantly.
2. Simmer the sauce. Add the cream, parm, nutmeg and some salt. Raise the heat to bring to a gentle simmer, then lower again and cook for around 15-20 minutes, stirring occasionally. Meanwhile, cook your fettuccine in well salted boiling water till a couple minutes under al dente. Reserve some salty, starchy pasta water before straining.
3. Finish. Taste for seasoning, then add your drained pasta and a splash of pasta water and toss. Finish cooking the pasta in the sauce. The sauce should be coating and clinging to the pasta.
4. Serve the alfredo topped with a big scoop of warmed bolognese and enjoy.

Nutrition Facts

Portion Size 336 g Amount Per Portion 764 Calories % Daily Value * Total Fat 56g 72 %    Saturated Fat 30g 150 % Cholesterol 166mg ** 55 % Sodium 631mg ** 27 % Total Carbohydrate 62g 23 %    Dietary Fiber 29g 104 %    Sugar 4.3g       Includes 0g Added Sugars ** 0 % Protein 31g 62 % Vitamin D 1.6mcg 8 % Calcium 413mg ** 32 % Iron 8.8mg 49 % Potassium 546mg ** 12 % * The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2000 calories a day is used for general nutrition advice. ** Amount is based on ingredients that specify value for this nutrient and 0 for those that don't.

Micronutrient Highlights

60% Vitamin B12, 59% Vitamin A, 58% Manganese, 49% Iron, 41% Selenium, 36% Vitamin B2, 36% Zinc, 34% Vitamin B6, 32% Calcium, 26% Phosphorus, 24% Vitamin B3