Low Cal Fettuccine Alfredo Recipes

DREAMY LOW-FAT FETTUCCINE ALFREDO

Dreamy Low-Fat Fettuccine Alfredo image

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.

Provided by Vseward Chef-V

Categories High In...

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 teaspoon 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
1/2 teaspoon black pepper
1 pinch nutmeg
1 cup grated parmesan cheese
9 ounces fettuccine pasta, fresh is best

Steps:

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.

Nutrition Facts : Calories 361.1, Fat 12.9, SaturatedFat 7.1, Cholesterol 83.1, Sodium 425.7, Carbohydrate 41.5, Fiber 0.1, Sugar 2.6, Protein 19.2

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