Low-Fat Fettuccine Alfredo
By America's Test KitchenPublished on August 10, 2011
Yield
Serves 4 as a first course
Ingredients
Before You Begin
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.
Instructions
- Bring 4 quarts water to boil in large pot over high heat. Using ladle, fill each of 4 individual serving bowls with about 1/2 cup boiling water. Set aside.
- Heat butter over medium heat in large saucepan until foaming. Whisk in flour until mixture is smooth and golden, 1 to 2 minutes. Whisk in milk, half-and-half, garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper, and nutmeg and bring to simmer. Reduce heat to medium-low and simmer until sauce is slightly thickened, 1 to 2 minutes. Discard garlic, stir in Parmesan, and remove from heat.
- Stir 1 tablespoon salt and pasta into boiling water and cook, stirring constantly, until al dente, 2 to 3 minutes. Reserve 1 cup pasta cooking water, then drain pasta.
- Return sauce to low heat, add 1/3 cup pasta water and cooked pasta; toss until evenly coated. Cook until sauce has thickened slightly, about 1 minute. Add more cooking water as needed to thin sauce to proper consistency and adjust seasonings. Working quickly, empty water from warmed bowls and fill with pasta. Serve immediately.
Yield
Serves 4 as a first courseIngredients
Ingredients
Ingredients
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.
Before You Begin
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.
Instructions
- Bring 4 quarts water to boil in large pot over high heat. Using ladle, fill each of 4 individual serving bowls with about 1/2 cup boiling water. Set aside.
- Heat butter over medium heat in large saucepan until foaming. Whisk in flour until mixture is smooth and golden, 1 to 2 minutes. Whisk in milk, half-and-half, garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper, and nutmeg and bring to simmer. Reduce heat to medium-low and simmer until sauce is slightly thickened, 1 to 2 minutes. Discard garlic, stir in Parmesan, and remove from heat.
- Stir 1 tablespoon salt and pasta into boiling water and cook, stirring constantly, until al dente, 2 to 3 minutes. Reserve 1 cup pasta cooking water, then drain pasta.
- Return sauce to low heat, add 1/3 cup pasta water and cooked pasta; toss until evenly coated. Cook until sauce has thickened slightly, about 1 minute. Add more cooking water as needed to thin sauce to proper consistency and adjust seasonings. Working quickly, empty water from warmed bowls and fill with pasta. Serve immediately.
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