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Photo: Oxmoor House Photo by: Photo: Howard L. Puckett; Styling: Cindy Manning

Fettuccine Alfredo

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.

 

Cooking Light NOVEMBER 2012

  • Yield: Serves 4 (serving size: about 1 cup)
  • Hands-on: 21 Minutes
  • Total: 30 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 399
  • Fat: 13.5g
  • Saturated fat: 8g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 1.1g
  • Protein: 21.3g
  • Carbohydrate: 48.9g
  • Fiber: 2g
  • Cholesterol: 34mg
  • Iron: 2.1mg
  • Sodium: 822mg
  • Calcium: 451mg
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Fettuccine Alfredo Recipe

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