Friday, May 29, 2009

Fetuccini Alfredo

Despite how much I love it, eating fetuccini alfredo makes me feel really guilty. My favorite recipe calls for something like 12 tablespoons of butter, over 2 cups of cream, and 1 1/2 cups of cheese. Don't get me wrong, it's pretty much the best Alfredo sauce ever, but healthy... it is not.

So, along came this recipe. It's great - smooth & creamy, and much healthier than my beloved recipe discussed above. It definitely won't take over the #1 spot, but will enter our regular rotation so we can leave the calorie-laden stuff for special occasions.

Fetuccini Alfredo
Inspired by Cooking Light
Serves 2-3
Prep & Cook Time - 15 minutes

8 oz uncooked fetuccini noodles (fresh or dry)
1 TBSP butter
2 cloves garlic, minced
1 TBSP flour
1 1/2 cups 2% milk
1-2 TBSP 1/3-less-fat cream cheese
1 cup freshly grated Parmesan cheese
salt & pepper, to taste

Cook fetuccini to al dente. Drain & set aside.

Meanwhile, melt butter in a large skillet or dutch oven over medium-low heat. Add garlic and cook for about 2 minutes, or until garlic is fragrant. Add flour and whisk together. Cook for about 1 minute, wisking constantly.

Add milk and combine thoroughly. Increase heat to medium and allow it to simmer until the sauce thickens, about 5-7 minutes.

Add cream cheese and Parmesan cheese and whisk together until cheese is melted. Toss with the cooked fetuccini noodles and top with additional Parmesan cheese, if desired.


Joanne said...

I know what you mean about the guilt factor with this dish. Oftentimes in restaurants its also just TOO rich for me to enjoy. After about two bites, it's impossible to eat! This looks like a great alternative.

Carrie said...

I love alfredo, I am going to have to try this recipe!