FETTUCCINE ALFREDO: Low fat & Delicious
Source of Recipe
Cook's Country magazine
Recipe Introduction
Low-fat fettuccine retains full taste, creamy texture - A fast and low-fat fettuccine alfredo that uses full-fat milk and cheese? Sounds like a dream, & Cook's Country magazine's retooling of this artery clogging classic tastes like one, too.
To help speed up this recipe, prepare the sauce while bringing the water to a boil. (Start to finish 20 minutes)
The trick was using a butter and flour roux, which provides the same feel as thickened heavy cream, but with far less fat.
Recipe Link: augustachronicle.com List of Ingredients
1 tablespoon unsalted butter
2 teaspoons all-purpose flour
3/4 cup whole milk
1/4 cup half-and-half
1 garlic clove, peeled and lightly crushed
1/2 teaspoon salt, plus 1 tablespoon
1/2 teaspoon black pepper
Pinch nutmeg
1 cup grated Parmesan cheese
9-ounce package fresh fettuccine
Recipe
Bring 4 quarts of water to a boil in a large pot over high heat. Using a ladle, fill each of four serving bowls with about cup boiling water. Set aside.
Meanwhile, in a large saucepan, heat the butter over medium heat until foaming. Whisk in the flour until mixture is smooth and golden, 1 to 2 minutes. Whisk in the milk, half-and-half, garlic, teaspoon salt, pepper and nutmeg. Bring to a 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 pasta and remaining salt into the boiling water and cook, stirring constantly, until al dente, about 2 to 3 minutes. Reserve 1 cup pasta cooking water, then drain pasta.
Return sauce to low heat, add 1 cup pasta water and the cooked pasta. Toss until evenly coated. Cook until sauce has thickened slightly, about 1 minute. Add more water as needed to thin sauce to desired consistency and adjust seasonings.
Working quickly, empty the water from the warmed bowls and fill with pasta. Serve immediately.
Makes 4 first-course servings.
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