From Cooking Light
“Light” fettuccine Alfredo shouldn’t be good. It’s supposed to be a heavy, fat laden dish that you can’t justify eating more than once or twice a year. So why is this Cooking Light version SO good? Answer: we don’t know. It’s been discussed at length in our house, and we simply can’t figure it out. We are generally anti low-fat dairy in cooking, as it rarely performs well and doesn’t save nearly enough calories to make it worth it. For example, we’d never dream of swapping out the plethora of cow-based fat in our beloved mac and cheese. But here, it just works.
The only possible answer we could come up with is that maybe our guilt doesn’t allow us to order fettuccine Alfredo in restaurants enough to have a very clear comparison of this version versus something more typical. Regardless, we have never once finished this dish feeling anything less than decadently satisfied. I’m always tempted to up the sauce:pasta ratio, but you really don’t need to. This time we even mixed in some shredded, roasted chicken, and it was still plenty of sauce. On that note, it’s the perfect dish to add stuff to – broccoli, mushrooms, chicken, it’s all good.
- 1 Tbsp butter
- 2 garlic cloves, minced
- 1 Tbsp flour
- 1 1/3 cups 1% milk
- 1 1/4 cups (5-oz) Parmesan cheese, grated
- 2 Tbsp 1/3-less-fat cream cheese
- 1/2 tsp salt
- 8-oz uncooked fettuccine
- fresh ground black pepper, optional
- Melt butter in a medium saucepan over medium heat.
- Add garlic. Cook one minute, stirring often.
- Stir in flour.
- Gradually add milk, stirring constantly with a whisk.
- Cook 6 minutes, or until mixture thickens, still stirring constantly.
- Add most of the Parmesan cheese (save a little for garnish), cream cheese, and salt. Stir with a whisk until cheese melts.
- Meanwhile, cook pasta according to package directions. Drain.
- Toss sauce with hot pasta.
- Top with reserved Parmesan cheese and pepper.