Here’s one classic pasta dish that won’t wreck your new years resolution. This version of the classic fettuccine alfredo is lightened by using half-and-half thickened with cornstarch for the heavy cream and butter. Traditional fettuccine alfredo recipes can have as much as 600 calories and 45 grams of fat, but not this recipe! 🙂 By substituting half and half for heavy cream you save yourself hundreds of calories and over 30 grams of fat! Fresh pasta is the best choice for this recipe since fresh pasta is more porous than dried (meaning that the pasta will hold on to the creamy sauce). You can find fresh pasta in most refrigerated sections of the grocery store. If you cannot find fresh pasta, dry pasta can be used, however, the dried noodles don’t hold on to the sauce as well. Surprise your family with this rich and creamy pasta, I promise they won’t even know it is lightened!
One Year Ago: Grilled Chicken Pita
Lighter Fettuccine Alfredo
- 3/4 cup half-and-half, divided
- 1/8 teaspoon fresh grated nutmeg
- 1 teaspoon cornstarch
- 9 ounces fresh fettuccine or 8 ounces dry fettuccine
- 2 ounces Parmigiano-Reggiano, grated fine (about 1 cup)
- Ground black pepper
- In a large pot bring 6 quarts water to a boil. Using a ladle, fill four individual serving bowls with about 1/2 cup of the boiling water each; set the bowls aside to warm.
- In a 3- to 4-quart saucepan, bring 1/2 cup of the half-and-half, nutmeg, and 1/4 teaspoon salt to a simmer. In a small bowl, whisk the cornstarch and remaining 1/4 cup half-and-half together, then whisk it into the simmering mixture. Continue to simmer, whisking constantly, until thickened, about 1 minute. Cover and remove from heat.
- Stir 1 tablespoon salt and the fresh pasta into the boiling water and cook, stirring constantly, until al dente, 1 to 2 minutes (about 12 minutes for dry pasta). Reserving 3/4 cup of the pasta cooking water, drain the pasta.
- Return the half-and-half mixture to medium-low heat and whisk in 1/2 cup of the reserved pasta cooking water. Slowly whisk in the Parmesan. Add the pasta and cook, coating the pasta evenly with the sauce, until the sauce has thickened slightly, about 1 minute. Season with pepper to taste. Working quickly, empty the serving bowls of water, divide the pasta among the bowls, and serve immediately.
Yields: 4 servings (300 calories per serving)
Prep Time: 10 minutes
Cook Time: 5 minutes (fresh fettuccine) 15 minutes (dry fettuccine)
Source: The Best Light Recipe
Don’t forget to check out Sweet Pea’s Kitchen Top 10 of 2011!