This sauce is a lighter variation of Cook’s Illustrated’s original recipe for fettuccine alfredo. I’ve never made that recipe, but it calls for a combination of heavy cream and butter as the base of the sauce, and is (to put it lightly) a pretty indulgent meal. This lighter version substitutes a smaller quantity of half and half (thickened with cornstarch) for the heavy cream, and eliminates the butter entirely. I still wouldn’t call it a light meal, but it has about half the calories of the original version and over 30 fewer grams of fat so a definite improvement. Plus we’ve eliminated all the mystery ingredients from the jarred version!
By Tracey
Lighter Fettuccine Alfredo
Ingredients:
- 3/4 cup half and half
- 1/8 teaspoon fresh grated nutmeg
- 1 tablespoon plus 1/4 teaspoon salt, divided
- 1 teaspoon cornstarch
- 9 oz fresh fettuccine
- 2 oz Parmigiano-Reggiano, grated fine (about 1 cup)
- ground black pepper
Directions:
In a large pot, bring 6 quarts (that’s 24 cups) of water to a boil. Ladle about 1/2 cup of the boiling water into the bowls you’ll be using to serve the pasta and set aside (the boiling water warms the bowls which will help the sauce keep a creamy consistency for as long as possible).
Meanwhile, add 1/2 cup of the half and half, the nutmeg and 1/4 teaspoon salt to a medium saucepan. Bring to a simmer over medium heat. In a small measuring cup, whisk the cornstarch with the remaining 1/4 cup of half and half until smooth. Add to the simmering sauce. Continue simmering, whisking constantly, until the sauce thickens, about 1-2 minutes. Remove the pan from the heat and cover.
Add the remaining tablespoon of salt and the pasta to the boiling water and cook, stirring constantly, until the pasta is just al dente, about 1 to 2 minutes. Remove and reserve 3/4 cup of the pasta cooking water, then drain the pasta.
Set the saucepan back on the stovetop. Turn the heat to medium-low, and whisk in 1/2 cup of the pasta cooking water. Gradually add the Parmesan, whisking constantly to incorporate, until the sauce is smooth. Add the pasta and cook for about 1 minute , or until the sauce thickens slightly and coats the pasta. (If necessary, you can add some of the remaining 1/4 cup pasta water to adjust the consistency of the sauce. I didn’t need to.) Season to taste with with black pepper. Working quickly, empty the water from the serving bowls and divide the pasta among them to serve. (This dish is best served immediately, and doesn’t reheat well.)
