Every year, our middle child requests this for her birthday dinner. After finding this recipe many years ago, and making it every September, I decided it was high time to share the recipe with you!
If you love fettuccine alfredo, but not the heaps of cream and butter that go with it, this recipe is for you. It has all the creaminess and yumminess of the regular version, with a lot fewer calories and fat. Honestly, no one in my family has ever questioned if this is "normal" fettuccine alfredo - they all just rave about how delicious it is! (I guess the secret is out now, ahem.)
Instead of using all heavy cream, you start with a roux and then later add in a little cream cheese and (obviously) plenty of Parmesan. We love this topped with grilled chicken with a big salad or green vegetable on the side. And it's even better if you can eat outside!
So have your pasta and eat it too! You won't feel sorry with this great version of lightened up fettuccine Alfredo.
Fettuccine Alfredo (light)
8 oz. dry fettuccine
1 1/2 Tbsp. butter
1 1/2 Tbsp. flour
1 1/4 cups milk
2 Tbsp. heavy cream
1 tsp. lemon juice
1/2 tsp. salt
1/2 tsp. garlic powder
1/3 cup fresh shredded Parmesan
2 oz. light cream cheese (Neufachatel), diced
Cook the fettuccine in a large pot of boiling water until al dente. Meanwhile, in a medium saucepan over medium heat, melt butter, then add flour and whisk until fully combined. Gradually add in milk, whisking constantly, until smooth. Stir in cream, lemon juice, salt and garlic powder. Whisk constantly until sauce begins to thicken and gently bubble.
Reduce the heat to low, add in the Parmesan and cream cheese, and stir until the cheese has melted. If the sauce become too thick, you can add a few spoonfuls of the hot pasta water. Drain pasta well, but do not rinse. Pour drained pasta into sauce and toss evenly to coat. Garnish with parsley and more Parmesan. Serves 4.
Recipe source: Adapted from Cooking Classy
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