Low-Fat Fettuccine Alfredo

Published October 1, 2006.

Why this recipe works:

Most standard recipes for Fettuccine Alfredo call for copious amounts of cream, butter, and cheese. We wanted a low-fat version that was worth eating. To achieve this, we replaced the cream with a combination of whole milk and half-and-half, and thickened the sauce with a roux. And for a… read more

Most standard recipes for Fettuccine Alfredo call for copious amounts of cream, butter, and cheese. We wanted a low-fat version that was worth eating. To achieve this, we replaced the cream with a combination of whole milk and half-and-half, and thickened the sauce with a roux. And for a robust savory flavor, our Low-Fat Fettuccine Alfredo recipe benefited from a pinch of nutmeg, fresh-ground pepper, and simmering a crushed garlic clove in the sauce.

Traditional fettuccine alfredo has 580 calories, 43 grams of fat, and 27 grams of saturated fat per main-course serving. Our Low-Fat Fettuccine Alfredo has 320 calories, 12 grams of fat, and 6 grams of saturated fat per main-course serving.

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Serves 4 as a first course

Make the sauce while the pasta water is heating up. Once the sauce is done, you should be ready to cook the pasta. Fresh pasta is more porous than dried, and we recommend it here because it will better absorb the sauce.

Ingredients

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