Light Fettuccine Alfredo
A lighter take on classic fettuccine Alfredo using low-fat milk and reduced-fat cream cheese for a creamy, comforting pasta.
Equipment
- Large Pot
- Saucepan
- Colander
- Wooden Spoon or Spatula
- Whisk
Ingredients
- 1 tablespoon butter
- 2 cloves garlic minced
- 1 tablespoon flour Wondra or all-purpose
- 1 1/3 cups milk 1% or 2%
- 1 1/4 cups Parmesan cheese
- 2 tablespoons 1/3 less fat cream cheese
- 1/2 teaspoon salt
- 8 ounces fettuccine cooked and drained
- 2 teaspoons flat-leaf parsley chopped
- freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente. Drain and set aside, reserving a little pasta water if desired.
- In a medium saucepan over medium heat, melt the butter. Add the minced garlic and cook, stirring frequently, until fragrant, about 1 minute.
- Stir in the flour and cook briefly to form a paste. Gradually whisk in the milk and continue whisking until the mixture thickens into a smooth sauce.
- Reduce heat to low and stir in 1 cup of the Parmesan, the cream cheese, and the salt until the cheeses melt and the sauce is smooth.
- Add the hot, cooked fettuccine to the sauce and toss to coat, adding a splash of reserved pasta water if needed to loosen the sauce.
- Serve immediately with the remaining Parmesan sprinkled on top, chopped flat-leaf parsley, and freshly ground black pepper to taste.
Notes
- Use Wondra flour for a smoother, lump-free sauce.
- Reserve a little pasta water to adjust sauce consistency if needed.
- Grate Parmesan fresh for best flavor.