Tuesday, August 12, 2008


I believe I've mentioned before that I love Alfredo sauce. My husband isn't what I'd call a fan. He's a good sport, though. He eats it when I make it because he knows I love it. I make him garlic bread to make amends. Tonight, in a sincere effort to clean out the cupboards, I made this recipe for Fetuccini Alfredo that I found tucked away in my "to-try" folder.

I'm not sure I would really classify this as Fetuccini Alfredo because the sauce was a bit too thick and a bit too tangy, but it was good, and definitely something I'd make again when I want something Alfredo-ish without all the fat and calories.

Fetuccini Alfredo
Recipe from Kraft, adapted
Serves 4
Cook Time - 15 min

1/2 lb. fettuccine, uncooked (I used cavatappi)
1 TBSP flour
1-1/4 cups chicken or vegetable stock
4 oz. cream cheese, cubed
~3 TBSP grated Parmesan cheese
2 cloves garlic, minced
1/4 tsp. pepper

Cook pasta to al dente. Drain.

Meanwhile, heat large nonstick skillet over medium heat. Mix broth and flour in same skillet and whisk together. Add cream cheese, 2 Tbsp. of the Parmesan cheese, the garlic and pepper and whisk until smooth; cook 2 min., stirring constantly. If the sauce is too thick, add a bit more stock or some half & half.

Add pasta and toss to coat. Top with freshly grated Parmesan cheese.


Joelen said...

Alfredo is one of my fave pasta sauces... you can turn down all that creamy cheesy goodness?!

annie said...

This looks REALLY good, actually. I think I need to try it!

Ms. Foodie said...

I made a variation of your recipe tonight! (I say variation only b/c I didn't have all the ingredients...). Thank you!!!