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Classic Italian pasta with cream, butter, and parmesan
In season: Winter · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Tagliatelle Alfredo (220 g) has 451 calories. That works out to 205 calories per 100 g. It contains 60.5 g of carbs, 13.6 g of protein, 16.7 g of fat and 3.5 g of fiber. Its 17.6 µg of Selenium covers 32% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 serving (medium) · 220 g
451
KCAL / 220G
Carbs
60.5g
· 22% DV
Protein
13.6g
· 27% DV
Fat
16.7g
· 21% DV
Fiber
3.5g
· 13% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 54% · Protein 12% · Fat 34%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 451 kcal | |
| Total fat | 16.7 g | 21% |
| Saturated fat | 9.9 g | 50% |
| Trans fat | 0.18 g | |
| Sodium | 462 mg | 20% |
| Total carbohydrate | 60.5 g | 22% |
| Fiber | 3.5 g | 13% |
| Protein | 13.6 g | 27% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 220 g | 451 kcal |
| 100 g | 100 g | 205 kcal |
| 1 serving (small) | 120 g | 246 kcal |
| 1 cup (medium) | 150 g | 308 kcal |
| 1 cup (large) | 200 g | 410 kcal |
| 1 serving (large) | 300 g | 615 kcal |
| 1 piece (jumbo) | 350 g | 718 kcal |
| 1 serving (double) | 440 g | 902 kcal |
| 1 serving (triple) | 660 g | 1353 kcal |
Calculated from 205 calories per 100 g.
Tagliatelle Alfredo is a pasta dish made with flat, ribbon-shaped tagliatelle tossed in a rich Alfredo-style sauce, commonly made with cream, butter, and Parmesan. It is served hot, with the sauce coating the pasta rather than pooling heavily on the plate.
Tagliatelle Alfredo is an Italian-inspired combination, but it is not the best-known traditional form of Alfredo. The dish associated with Rome is fettuccine with butter and Parmesan; cream-based Alfredo sauces became especially popular outside Italy.
The main difference is the pasta shape: Tagliatelle Alfredo uses tagliatelle, while fettuccine Alfredo uses fettuccine. Both are flat ribbons and are often served with a similar butter-and-Parmesan or cream-based sauce.
Not necessarily. A classic Roman-style Alfredo sauce relies on butter, finely grated Parmesan, and starchy pasta water to form a creamy coating. Many modern Tagliatelle Alfredo recipes add cream for a richer, more stable sauce.
Keep the heat low and add the Parmesan gradually when making Tagliatelle Alfredo. A splash of starchy pasta water helps the butter, cheese, and sauce come together; boiling the sauce or adding cheese too quickly can make it greasy or lumpy.
Yes, Tagliatelle Alfredo can be made without heavy cream. Toss hot tagliatelle with butter, finely grated Parmesan, and small additions of starchy pasta water until a glossy sauce forms; add the water gradually to avoid making it runny.
Grilled chicken and shrimp are popular proteins to serve with Tagliatelle Alfredo. Add them cooked and seasoned separately, then place them over the pasta; their savory flavor complements the creamy Parmesan sauce without requiring changes to it.
You can freeze Tagliatelle Alfredo, but the cream-and-cheese sauce may separate and the pasta can turn soft after thawing. For the best texture, freeze it in a sealed container and reheat gently, stirring in a little milk or water.
Tagliatelle Alfredo leftovers generally keep for about 3–4 days in a covered container in the refrigerator. Refrigerate them promptly after the meal, and reheat only the portion you plan to eat.
To make Tagliatelle Alfredo lighter, use less butter and cream, and add vegetables such as peas, spinach, or broccoli. The sauce will be less rich, while the vegetables add texture and make the meal more varied.
Vitamins
B12
0.55µg · 23% DV
B5
0.99mg · 20% DV
Vitamin A
165µg · 18% DV
Biotin
5.5µg · 18% DV
Minerals
Selenium
18µg · 33% DV
Phosphorus
216mg · 31% DV
Sodium
462mg · 20% DV
Copper
0.18mg · 20% DV
Potassium ⭐
198mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 451 calories in 1 serving (medium) (220 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.
Tagliatelle Alfredo pairs broad ribbons of pasta with a rich sauce traditionally made from butter, cream and Parmesan. The sauce is tossed through the hot pasta so it clings to the strands, making a smooth, creamy dish associated with Italian-style cooking. Recipes vary, and cream is common in many versions served today.
It is usually eaten as a filling main course, either at home or in restaurants, and goes well with a crisp salad or simply prepared vegetables. Its nutrition is shaped by the pasta and rich sauce: it provides carbohydrates along with fat, and has 205 calories per 100 g. For a lighter plate, serve a smaller portion with vegetables, or use less sauce.
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.
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
✓ 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
9.9g
MONOUNSATURATED
4.62g
POLYUNSATURATED
0.66g
Omega 6:3 ratio 5.7:1
Above the ideal 4:1 (5.7:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.