Fettuccine Alfredo

Photo: Oxmoor House
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.

 

Yield:

Serves 4 (serving size: about 1 cup)

Recipe from

Recipe Time

Hands-on: 21 Minutes
Total: 30 Minutes

Nutritional 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

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)

Preparation

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.

Note:

Mary Creel,

November 2012