Light Fettuccine Alfredo
A lighter take on classic fettuccine Alfredo with a creamy milk-based sauce and reduced-fat cheeses.
Servings: 4 servings
Ingredients
- 1 tablespoon butter
- 2 cloves garlic minced
- 1 tablespoon flour such as Wondra
- 1 1/3 cups milk 1% or 2%
- 1 1/4 cups Parmesan cheese
- 2 tablespoons reduced‑fat cream cheese ⅓ less fat
- 1/2 teaspoon salt
- 8 ounces fettuccine cooked and drained
- 2 teaspoons flat-leaf parsley chopped
- freshly ground black pepper to taste
Instructions
- Cook the fettuccine in a large pot of salted boiling water according to package directions until al dente; drain and set aside.
- In a saucepan over medium heat, melt the butter, then add the minced garlic and cook, stirring, until fragrant, about 1 minute.
- Whisk in the flour until combined, then gradually whisk in the milk. Continue whisking and cook until the sauce thickens and is smooth.
- Lower the heat and stir in 1 cup of the Parmesan, the reduced-fat cream cheese, and the salt until the cheeses melt and the sauce is creamy.
- Add the hot cooked fettuccine to the sauce and toss to coat evenly.
- Serve immediately, sprinkled with the remaining Parmesan, chopped parsley, and freshly ground black pepper to taste.
Equipment
- Large Pot
- Saucepan
- Colander
- Whisk
- Measuring Spoons
- Measuring Cups
Notes
- Use Wondra or a similar quick-mixing flour for a lump-free sauce.
- Stir constantly when adding milk to prevent lumps.
- Reserve a little pasta cooking water if you need to thin the sauce.
- Grate Parmesan fresh for best flavor.