Low-Fat Fettuccine Alfredo
This is as good as Olive Garden’s. Try some grilled chicken on top.
- 1 tablespoon unsalted butter
- 2 teaspoons flour
- 3/4 cup whole milk
- 1/4 cup half-and-half
- 1 garlic clove, peeled and lightly crushed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper, opt.
- 1 cup grated Parmesan cheese
- 1 (9-oz.) pkg. fresh futtuccine (fresh is best)
Bring 4 quarts water to a boil. Heat bowls.
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, salt and pepper. 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 (I didn’t use) 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. Serve immediately in warm bowls.
Serves 3 to 4.
“In the midst of troubles, peace can be found in Jesus.”