Healthier Fettuccine Alfredo
You wouldn’t think that the creamy, buttery indulgence of Alfredo sauce could be anything but a dietary nightmare, but a healthier version is possible. The good news is that this recipe is every bit as delicious, with only a fraction of the fat and calories.
1 tablespoon unsalted butter
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon grated lemon zest
1 tablespoon all-purpose flour
1.25 cups low-fat milk (2%)
Himalayan sea salt or kosher salt
1/2 teaspoon cayenne pepper
2 tablespoons low-fat cream cheese
3/4 cup grated parmesan cheese for sauce, more for the table. Use the good stuff!
3 tablespoons chopped fresh Italian flat-leaf parsley
Freshly ground pepper
One pound of fresh pasta cut to the size of fettuccine, or one 16 ounce box of dried fettuccine
Put a large pot of salted water on to boil for your pasta. Time the cooking of your pasta so it will finish at the same time as the sauce. Dried pasta takes 8 to 12 minutes, fresh pasta takes 2 to 3 minutes.
Start the sauce by melting the butter with the olive oil in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring frequently for about 1 minute. Whisk in the milk, cayenne pepper, and 3/4 teaspoon salt. Stir constantly until just thickened, about 3 minutes. Add the cream cheese and parmesan cheese. Stir until melted, about 1 minute. Stir in the chopped parsley.
If you timed it right your pasta should be perfectly done. Drain the pasta, reserving at least one cup of the cooking water. Put the pasta back into the pot and add the sauce. Add in 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with fresh ground pepper and top with parmesan cheese for serving.