Serves 4
30 min
Lightened-Up Fettuccine Alfredo
Recipe GLPRa24d665b79fac4
A healthier take on the classic Italian pasta dish, featuring a creamy sauce made with light cream cheese and Parmigiano-Reggiano that coats tender fettuccine. This elegant yet lighter version is perfect for a satisfying main course without the heaviness of traditional Alfredo.
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Ingredients
1 tablespoon butter
8 ounces uncooked fettuccine
2 tablespoons all-purpose flour
3 garlic cloves, minced
2 tablespoons light cream cheese
1¼ cups grated fresh Parmigiano-Reggiano cheese, divided
½ teaspoon salt
Cracked black pepper to taste
2 teaspoons fresh flat-leaf parsley, chopped
1 cup low-fat milk
Directions
Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to package directions. Drain the pasta and rinse briefly with cool water for about 3 seconds to stop the cooking process. Set the drained pasta aside.
In a medium saucepan, melt the butter over medium heat.
Add the minced garlic to the melted butter and cook for 1 minute, stirring frequently until fragrant.
Sprinkle the flour over the garlic mixture and stir to combine, creating a paste-like base.
Gradually pour in the milk while whisking constantly to prevent lumps from forming. Continue whisking until the mixture is smooth.
Cook the sauce for 6 minutes over medium heat, stirring constantly, until it thickens.
Remove the saucepan from heat. Add 1 cup of the Parmigiano-Reggiano cheese, the light cream cheese, and salt. Whisk until both cheeses are fully melted and the sauce is smooth.
Add the cooked fettuccine to the cheese sauce and toss gently until the pasta is evenly coated.
Divide the pasta among four serving plates. Sprinkle each portion with the remaining ¼ cup Parmigiano-Reggiano cheese and top with the chopped fresh parsley.
Finish each serving with cracked black pepper to taste. Serve immediately while hot.
