Recipe by Vseward (Chef~V)
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.
Top Review by Mpls girl
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!
- 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
Directions See How It's Made
- 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.