Fettuccine Alfredo

Editor's Note: Who doesn't love a cheesy, rich Fettuccine Alfredo recipe? It feels great to indulge in a dish like that, but not so great if you're trying to diet. This whole-wheat pasta alfredo, however, can be consumed guilt-free: the alfredo sauce recipe uses low-fat Greek yogurt instead of cream for a much healthier alternative. This way, you cut out some of the fat while maintaining the flavor and creamy texture of the alfredo. Your kids will never know the difference, and you might even find you enjoy the texture of the whole-wheat pasta better than its white flour alternative!
I once ate true Fettuccine Alfredo at Ristorante D’Alfredo in Rome, where a giant picture of its namesake owner hangs on the wall. The big flavors of the dish were brought to bear by combining outsized amounts of butter and Parmigiano-Reggiano. It was that simple: butter and cheese. Not so simple, though, if you’re watching your waistline. This version eliminates the cream that many American versions call for but retains a little bit of the butter for flavor. The velvety smooth texture is re-created with yogurt and thickened chicken broth. It may not be as authentic as the original, invented by Alfredo di Lelio, but it’s a very tasty version we can all live with (for a very long time).

CostModerate

Kid FriendlyYes

Recipe CourseMain Course

Dietary ConsiderationEgg-free, Halal, Kosher, Peanut Free, Soy Free, Vegetarian

MealDinner

MoodBlue

Taste and TextureButtery, Cheesy, Creamy, Rich

Type of DishPasta