My family and I are pretty picky when it comes to Alfredo sauce. This time we all loved the flavor of the cheese mixed with the subtle flavor of all three types of mushrooms. Will be making it again soon for sure.
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.
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Total: 30 Minutes
- Calories: 412
- Fat: 13.8g
- Saturated fat: 6.6g
- Monounsaturated fat: 4.8g
- Polyunsaturated fat: 0.7g
- Protein: 22.1g
- Carbohydrate: 49.9g
- Fiber: 1.9g
- Cholesterol: 32mg
- Iron: 2.3mg
- Sodium: 580mg
- Calcium: 500mg
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 tablespoon all-purpose flour
- 1 1/3 cups 1% low-fat milk
- 1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese, divided
- 2 tablespoons 1/3-less-fat cream cheese
- 1/8 teaspoon salt
- 4 cups hot cooked fettuccine (8 ounces uncooked pasta)
- 2 teaspoons chopped fresh flat-leaf parsley
- Cracked black pepper (optional)
- 1. Heat a medium saucepan over medium heat. Add oil to pan; swirl to coat. Add garlic; cook 1 minute, stirring constantly. Stir in flour. Gradually add milk, stirring with a whisk. Cook 6 minutes or until mixture thickens, stirring constantly. Add ¾ cup Parmigiano-Reggiano, 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.
This recipe was updated for the November, 2012 25th anniversary issue.
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