Fettuccine Alfredo Price At Carrabba's

Carrabba's Italian Grill is known for its delicious fettuccine Alfredo, a creamy and cheesy pasta dish that's become one of the restaurant's signature Italian offerings. While the exact price of a pan of fettuccine Alfredo at Carrabba's may vary, online sources suggest that it is a generous portion, perfect for sharing, and likely to be priced in line with similar Italian restaurants. The dish is also available with grilled chicken, sautéed mushrooms, and peas, and can be recreated at home with copycat recipes.

Calories in Carrabba's fettuccine alfredo

Carrabba's Italian Grill is known for its Italian-American cuisine, with one of its staple dishes being Fettuccine Alfredo. This pasta dish is popular for its creamy and cheesy taste, with generous amounts of Parmesan cheese mixed into it. While it's true that this indulgent dish is a comfort food for many, it's important to be mindful of its calorie content.

A small order of Fettuccine Alfredo from Carrabba's contains 520 calories. The macronutrient breakdown is 66% carbohydrates, 21% fat, and 13% protein. It is considered a good source of protein, providing 29% of the Daily Value.

However, a specific calorie count for Carrabba's Fettuccine Alfredo is 690 calories. While this dish may be a delicious treat, it's important to remember that it is calorie-dense and should be consumed in moderation as part of a balanced diet. The time taken to burn off these calories can vary depending on individual factors such as age, gender, height, weight, and activity level. For example, a 35-year-old female who is 5'7" tall and weighs 144 lbs would take approximately 192 minutes to burn off the calories from this dish.

The high calorie count in Fettuccine Alfredo is due to the presence of ingredients like heavy whipping cream, butter, and cheese. While these ingredients contribute to the dish's creamy texture and appealing taste, they also make it calorically dense. It's worth noting that the nutritional values of menu items may vary, as they are hand-prepared and can depend on specific recipes and portion sizes.

Fettuccine alfredo recipe

Fettuccine Alfredo is a rich and creamy pasta dish that is surprisingly easy to make. It is perfect for a family dinner or entertaining a crowd. The key to a great fettuccine Alfredo is in the creaminess of the sauce, achieved by using generous amounts of butter, cream, and Parmesan cheese. Here is a recipe for a classic fettuccine Alfredo, followed by some tips and variations to make it your own.

Ingredients:

• Fettuccine pasta
• Butter (unsalted)
• Heavy cream or whipping cream
• Parmesan cheese (powdered or grated)
• Salt
• Black pepper (freshly ground)
• Garlic (optional)
• Parsley (optional)

Method:

First, bring a large pot of lightly salted water to a boil. Add the fettuccine pasta and cook according to the package instructions until al dente. Drain the pasta and set it aside.

In a separate saucepan or skillet, melt the butter over medium heat. If using garlic, add minced garlic to the butter and sauté until softened, about 1-2 minutes. Next, pour in the heavy cream and let it simmer for 5-8 minutes to thicken. Season with salt and black pepper to taste.

Add the Parmesan cheese to the cream mixture and whisk well until smooth and melted. If the sauce becomes too thick, you can thin it out with a little pasta water. The pasta water is flavourful and will help achieve the desired consistency.

Finally, add the cooked fettuccine pasta to the sauce and toss until thoroughly coated. Serve immediately, garnished with chopped fresh parsley if desired.

Tips and Variations:

• For a lighter version, use low-fat cream or milk instead of heavy cream. However, this will affect the richness and creaminess of the dish.
• To make it more "saucy," use less pasta or increase the amount of sauce.
• For extra flavour, sauté some garlic with the butter before adding the cream.
• If you like a stronger cheese flavour, use a combination of Parmesan and Romano cheese.
• To make it a meal, add mix-ins such as chicken, shrimp, sausage, green peas, broccoli, or mushrooms.
• For a vegetarian option, replace the Parmesan cheese with a vegetarian alternative.

Carrabba's Italian Grill

The Fettuccine Alfredo at Carrabba's is made with the perfect combination of ingredients, creating a rich and flavourful experience. The star of the dish is undoubtedly the generous amount of Parmesan cheese, which gives the pasta its distinctive creaminess. The dish also includes heavy whipping cream, vegetable stock, butter, black pepper, and fresh parsley, all coming together to create a perfect blend of flavours and textures.

While the exact price of a pan of Fettuccine Alfredo at Carrabba's may vary depending on location and portion size, it typically falls within the range of $15 to $20. This price point places it in the mid-range for Italian cuisine, making it an affordable option for those looking to indulge in a delicious meal without breaking the bank.

For those looking to recreate the magic of Carrabba's at home, there are copycat recipes available online that aim to replicate the unique taste of their Fettuccine Alfredo. These recipes include detailed instructions on preparing the pasta, making the Alfredo sauce, and even suggestions for side dishes to complete the meal. By following these recipes, you can bring a taste of Carrabba's Italian Grill to your dinner table whenever the craving strikes.

Fettuccine alfredo with grilled chicken

Ingredients:

• Chicken breasts
• Olive oil
• Salt
• Black pepper
• Garlic powder
• Onion powder
• Paprika
• Dried parsley
• Butter
• Chunky minced garlic
• Heavy cream
• Parmesan cheese
• Fettuccine noodles
• Freshly chopped parsley, for garnish (optional)

Method:

• Start by preparing the chicken seasoning. In a small bowl, combine the garlic powder, onion powder, paprika, dried parsley, salt, and pepper. Whisk to ensure the ingredients are properly mixed.
• Place the chicken breasts on a chopping board and cut them in half lengthwise.
• Use a paper towel to pat both sides of the chicken dry.
• Sprinkle the seasoning over one side of each chicken breast, then flip and season the other side.
• Pour olive oil into a grill pan and turn the heat to high. Place the seasoned chicken into the pan and cook for 3-4 minutes on each side, using tongs to flip the chicken.
• Remove the chicken from the pan and set it aside on a chopping board. Let the chicken rest for 2-3 minutes before slicing it into thin pieces.
• To make the Alfredo sauce, melt butter in a large pan over high heat. Add minced garlic and salt, stirring occasionally for 1-2 minutes.
• Pour heavy cream into the pan and stir. Reduce the heat to medium and add grated Parmesan cheese. Continue stirring until the cheese is fully melted and combined with the cream.
• In a separate pot, cook the fettuccine pasta according to the package instructions. Remember to undercook the pasta by about a minute, as it will continue cooking in the sauce.
• Drain the pasta, reserving about 1/2 cup of the pasta water. Return the fettuccine to the pot and add a couple of tablespoons of the reserved pasta water to prevent the noodles from sticking together.
• Add the cooked pasta to the Alfredo sauce and toss to combine. If the sauce seems too thick, add a little pasta water to thin it out.
• Finally, place the sliced grilled chicken on top of the fettuccine and garnish with freshly chopped parsley, cracked black pepper, and additional Parmesan cheese, if desired.

Tips:

• For a more intense flavour, marinate the chicken in a mixture of olive oil, vinegar, and fresh herbs before grilling.
• If you want to add some vegetables to the dish, sautéed mushrooms and peas go well with this recipe.
• To reheat leftovers, add a splash of milk or water and warm them up in the microwave or on the stovetop.

Carrabba's Olive Oil Dip

The dip is typically served with a variety of breads and crackers, such as Italian bread, French bread, focaccia, or crostini. It can also be served with chopped vegetables like carrot sticks, celery, and bell pepper strips. The herb mixture can also be used to season pasta dishes, sprinkled on salads, or used as a marinade for grilled vegetables or meat.

For those who prefer fresh herbs, the ratio is one tablespoon of chopped fresh herbs for every one teaspoon of dried herbs. As for the olive oil, it is recommended to use extra virgin olive oil, which is the first press and has a darker colour and tangier taste.

The dip is a popular appetiser, and many people have tried to recreate the recipe at home. It is a versatile dish that can be customised to taste, with some opting to add more or less of certain spices or even including additional ingredients like thyme or a dash of balsamic vinegar.

Frequently asked questions