Low-Fat Fettuccine Alfredo
- Ready In:
- 10mins
- Ingredients:
- 9
- Yields:
-
4 bowl of pasta
- Serves:
- 4
ingredients
- 1 tablespoon unsalted butter
- 2 teaspoons all-purpose flour
- 3⁄4 cup whole milk
- 1⁄4 cup half-and-half
- 1 garlic clove, peeled and lightly crushed
- 1 dash salt & fresh ground pepper
- 1 pinch nutmeg
- 1 cup parmesan cheese, grated
- 1 (9 ounce) package fresh fettuccine
directions
- Bring 4 quarts water to boil in large pot over high heat. Using ladle, fill each of 4 individual serving bowls with about 1/2 cup boiling water. Set aside.
- Heat butter over medium heat in large saucepan until foaming. Whisk in flour until mixture is smooth and golden, 1 to 2 minutes. Whisk in milk, half-and-half, garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper, and nutmeg and bring to 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 1 tablespoon salt and pasta into boiling water and cook, stirring constantly, until al dente, 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 cooked pasta; toss until evenly coated. Cook until sauce has thickened slightly, about 1 minute. Add more cooking water as needed to thin sauce to proper consistency and adjust seasonings. Working quickly, empty water from warmed bowls and fill with pasta. Serve immediately.
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RECIPE SUBMITTED BY
senseicheryl
Ocean View, New Jersey