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Fettuccine Alfredo

Photo: Oxmoor House
Hands-on time 21 mins
Total time 30 mins
Yield Serves 4 (serving size: about 1 cup)
Holy calcium! Heavy cream, Parmesan cheese, and butter create the regular calorie and fat-filled alfredo sauce. Here, we used olive oil instead of butter, nixed the cream in favor of a thickened milk-based sauce that uses flour and cream cheese to thicken it, leaving plenty of room for a cup of the good stuff—Parmigianno-Reggiano cheese.We’ve revisited this recipe more than once and made subtle changes to fit into the current eating philosophy and this one always makes the transition smoothly. It’s a solid…and delicious recipe.

 

Ingredients

  • 1 tablespoon butter
  • 2 garlic cloves, minced
  • 1 tablespoon all-purpose flour
  • 1 1/3 cups 1% low-fat milk
  • 5 ounces fresh Parmigiano-Reggiano cheese, shredded (about 1 1/4 cups), divided
  • 2 tablespoons 1/3-less-fat cream cheese
  • 1/2 teaspoon salt
  • 4 cups hot cooked fettuccine (8 ounces uncooked pasta)
  • 2 teaspoons chopped fresh flat-leaf parsley
  • Cracked black pepper (optional)

Nutrition Information

  • calories 399
  • fat 13.5 g
  • satfat 8 g
  • monofat 3.4 g
  • polyfat 1.1 g
  • protein 21.3 g
  • carbohydrate 48.9 g
  • fiber 2 g
  • cholesterol 34 mg
  • iron 2.1 mg
  • sodium 822 mg
  • calcium 451 mg

How to Make It

  1. Melt butter in a medium saucepan over medium heat. Add garlic; cook 1 minute, stirring frequently. Stir in flour. Gradually add milk, stirring with a whisk. Cook 6 minutes or until mixture thickens, stirring constantly. Add 1 cup Parmigiano-Reggiano cheese, cream cheese, and salt, stirring with a whisk until cheeses melt. Toss sauce with hot pasta. Sprinkle with remaining 1/4 cup Parmigiano-Reggiano cheese and chopped parsley. Garnish with black pepper, if desired. Serve immediately.

Also appeared in: Cooking Light, May, 1994; Oxmoor House, None, 2013, Cooking Light Lighten Up, America!;