Prep 10 mins
Cook 10 mins
It's a shame that alfredo is, for most people an occasional indulgence. Now, with this recipe cutting gobs of fat and cheese, it makes a great candidate for weeknight cooking. You'll be surprised that the trick is using a butter and flour roux to provide the same mouth feel as thickened heavy cream. To help speed up this recipe, prepare the sauce while bringing the water to a boil.
- 4.92 ml unsalted butter
- 9.85 ml all-purpose flour
- 177.44 ml whole milk
- 59.14 ml half-and-half
- 1 garlic clove, peeled and lightly crushed
- 2.46 ml black pepper
- 0.25 ml nutmeg
- 236.59 ml grated parmesan cheese
- 255.14 g fettuccine pasta, fresh is best
- Bring 4 quarts of water to a boil in a large pot over high heat. I sometimes use a ladle, fill each of four serving bowls with about 1/2 boiling water and set aside.
- Meanwhile, in a large saucepan, heat the butter over medium heat until foaming. Whisk in the flour until mixture is smooth and golden, 1 to 2 minutes. Whisk in the milk, half-and-half, garlic, 1/2 tsp salt, pepper and nutmeg. Bring to a simmer.
- Reduce heat to medium-low and simmer until sauce is slightly thickened, 1 to 2 minutes. Discard garlic, stir in Parmesan and remove from heat.
- Stir pasta and remaining salt into the boiling water and cook, stirring constantly, until al dente, about 2 to 3 minutes.
- Reserve 1 cup pasta cooking water, then drain pasta.
- Return sauce to low heat, add 1/3 cup pasta water and the cooked pasta. Toss until evenly coated. Cook until sauce has thickened slightly, about 1 minute. Add more water as needed to thin sauce to desired consistency and adjust seasonings.
- Working quickly, empty the water from the warmed bowls and fill with pasta. Serve immediately.
This recipe rocks my world. I have tried several low fat fettucine recipes that all leave something to be desired. I made this using 1/2 cup 1% milk and 1/2 cup fat free half and half (trader joe's.) I didnt have garlic cloves at home so I used garlic powder. I upped the butter just a smidgen. It was really really good and I'll definitely be making this again and again. I served it over spinach fetuccine (fresh made) and it was better than any restuarant version (less guilt too!) Thanks so much!
Update Nov 08 - I make this recipe quite often now so have attached a photo. I double the sauce and add seafood because we love it so much. Mar 13/08 --What a fabulous recipe this is! I can't believe I am the first to rate it. Alfredo is one of my favourite dishes and to be able to eat it without guilt is wonderful. (I looked at a lot of other recipes on Zaar but the fat content of some recipes is shocking.) I used 1/2 C of 2% milk and 1/2 C of half and half cream as I did not have the "whole milk" on hand. I also used only 3/4 C of parmesan as that was all I had left. This totally rocks! All four of us give it 5* (or more if we could) Thx so much Chef V!
Thankyou so much for this recipe! I can't begin to tell you what a reduced guilt Alfredo means as a treat to us! :) I added slightly undercooked shrimp and cooked chicken breast to the sauce at the end. What a great baseline recipe, I won't be looking for another! Also try my fave variation, melt some blue cheese into the sauce as written, then add steamed asparagus cut in 1 inch pieces, and some cubed toupie ham for the last minute. Delish!