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Fettuccine Alfredo

Cookbook

Now Eat This!

Published by Ballantine Books

This image courtesy of Joseph DeLeo

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).

Serves4

CostModerate

Easy

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

Ingredients

  • 8 ounces whole-wheat fettuccine
  • 1 tablespoon butter
  • 3 garlic cloves, minced
  • 2 teaspoons cornstarch
  • Pinch of ground nutmeg
  • ¾ cup low-fat, low-sodium chicken broth
  • ¾ cup grated Parmigiano-Reggiano cheese
  • ¾ cup 5% Greek yogurt
  • Salt and freshly ground black pepper

Instructions

  1. Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package directions, 9 to 11 minutes; drain.

  2. While the pasta is cooking, melt the butter in a large nonstick saute pan over medium heat. Add the garlic and cook until it is fragrant, about 2 minutes.

  3. Meanwhile, combine the cornstarch and nutmeg in a small bowl. Whisk in the chicken broth until smooth. Pour the mixture into the saute pan, raise the heat, and bring the sauce to a simmer, whisking occasionally. Whisk in ½ cup of the cheese until it has melted. Remove the saute pan from the heat and whisk in the yogurt until the sauce is smooth.

  4. In a large bowl, toss the cooked fettuccine with the Alfredo sauce. Season with salt and pepper to taste, if desired. Top the pasta with the remaining ¼ cup cheese, and serve.

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I've made this 2x now -- yummy! The Greek yogurt is a fantastic, tasty ingredient that gives the pasta a fresh, lemony flavor. Glad I gave this a try and I will make it again. Thanks, Rocco!

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