Low-Fat Fettuccine Alfredo
Ready in just 20 minutes, fettuccine Alfredo is perfect for weeknight cooking, but such a heavy dish is usually consigned to the occasional restaurant indulgence. We wanted to eliminate all the cream and most of the butter, and still have a pasta dish worth eating.
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 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.
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