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Creamy, buttery pasta, high in calories and fat
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
1 cup (medium) of Fettuccine Alfredo (220 g) has 407 calories. That works out to 185 calories per 100 g. It contains 49.5 g of carbs, 11.4 g of protein, 17.8 g of fat and 2.6 g of fiber. Its 726 mg of Sodium covers 32% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Selected: 100 g
185
KCAL / 100G
Carbs
22.5g
· 8% DV
Protein
5.2g
· 10% DV
Fat
8.1g
· 10% DV
Fiber
1.2g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 49% · Protein 11% · Fat 40%
Vitamins
Vitamin A
90µg · 10% DV
B12
0.25µg · 10% DV
B2
0.12mg · 9% DV
B5
0.45mg · 9% DV
Minerals
Selenium
8µg · 15% DV
Sodium
330mg · 14% DV
Phosphorus
90mg · 13% DV
Zinc
1mg · 9% DV
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 185 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
4.8g
MONOUNSATURATED
2.2g
POLYUNSATURATED
0.3g
Omega 6:3 ratio 6:1
Above the ideal 4:1 (6:1).
Overcooked pasta releases more starch and can clump together, while the sauce can thicken too much if held over heat. Cooking the pasta al dente and loosening the sauce with a little pasta water helps keep it silky.
Reheat it gently over low heat, stirring often. Avoid boiling the cheese-based sauce, as high heat can cause the fat to separate and make the texture grainy.
Broccoli, peas, spinach, mushrooms and asparagus pair especially well with the creamy sauce. They add color and bulk, helping make the meal feel more balanced.
Grilled chicken, shrimp, salmon and white beans are common choices. Adding one of these can turn a pasta-centered dish into a more satisfying main meal.
It is usually more comfortable after exercise, particularly when paired with a lean protein and vegetables. The rich, creamy sauce may feel heavy when eaten immediately before intense training.
No. Weight change depends on overall eating patterns and portion sizes, not the clock alone. However, a large rich meal close to bedtime may worsen reflux or indigestion for some people.
Refrigerate leftovers in a sealed container within two hours. They are generally best eaten within three to four days, and should be reheated until thoroughly hot.
It can be frozen, but cream and cheese sauces may separate or become less smooth after thawing. For a better texture, reheat it slowly and stir in a small splash of milk or pasta water if needed.
Alfredo sauce contains rich dairy ingredients such as butter, cream and cheese, which give it a denser, more filling character. Tomato-based sauces are usually lighter and more acidic in taste.
People with a milk allergy should avoid it because it contains dairy. Those with lactose intolerance may experience symptoms, so a lactose-free or plant-based Alfredo-style alternative may be a better choice.
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Nutrition data compiled from USDA FoodData Central and scientific sources.