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Ingredients
- 6 oz pecorino romano in pieces, plus extra to garnish
- 40 oz water
- 3 - 4 tsp extra virgin olive oil divided, to taste
- ¼ tsp salt plus 1-2 pinches to season, to taste (see Tip)
- 12 oz dried fettuccine pasta
- 5 oz unsalted butter in pieces
- 5 oz heavy whipping cream
- chopped parsley to serve
- Nutrition
- per 1 portion
- Calories
- 871.4 kcal / 3645.8 kJ
- Protein
- 25.7 g
- Fat
- 56.2 g
- Carbohydrates
- 66.1 g
- Fiber
- 2.7 g
- Saturated fat
- 34.2 g
- Sodium
- 1077 mg
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