Tuesday, September 14, 2010
0 Recipe #172: Light & Creamy Fettuccine Alfredo
Here's a light & healthy recipe for fettuccine alfredo, unlike a lot of heavy, extremely fattening versions that leave you feeling like there's a lead brick lodged in your stomach. :) So go ahead & enjoy it: All of the taste, & none of the guilt!
Light & Creamy Fettuccine Alfredo
6-7 c. lightly salted water, seasoned with a drop of olive oil
2 servings dry, uncooked Barilla (non-egg) fettuccine (use spaghetti measure)
1 Tbsp. extra virgin olive oil
1 Tbsp. garlic, peeled & finely minced (about 2 large cloves)
1/2 c. yellow onion, diced (about 1/4 large onion)
1 large, fresh bay leaf
1/4 - 1/2 tsp. salt, or to taste
1/8 tsp. ground black pepper, or to taste
1/8 tsp. ground white pepper, to taste
1 tsp. unsalted butter
1 Tbsp. corn starch (or another thickening agent like arrowroot powder or unbleached, all purpose flour)
1/2 c. light, nondairy creamer
2 c. skim milk (or 1% if you prefer an even creamier sauce)
1/2 c. Parmigiano Reggiano, shredded
1 tsp. fresh oregano leaves, loosely packed & roughly chopped
1 Tbsp. fresh Italian flat leaf parsley, tightly packed & roughly chopped
1/2 c. nonfat Greek yoghurt (or low-fat sour cream)
1 Tbsp. fresh basil, tightly packed & julienned
1/16 tsp. (i.e., a pinch) ground nutmeg
1 Tbsp. (additional) Parmigiano Reggiano, shredded (for garnish)
Directions: Bring lightly salted, seasoned water to a rolling boil, about 8 minutes. Add fettuccine & cook according to package instructions. (Barilla fettuccine takes about 8-10 minutes.) When pasta is ready, remove from heat & drain.
While pasta is cooking, make the alfredo sauce: Sauté garlic, onion, & bay leaf in olive oil on low heat in a large (12-13") sauté pan until tender, about 5-7 minutes. Season with salt, & black & white pepper. With about a minute to go, add butter & corn starch in a separate area of the pan, stirring thoroughly to combine, using a whisk, until it's formed a thick roux. When butter has melted, turn up heat to medium-low and quickly pour in creamer, milk, & (1/2 c.) cheese, whisking continuously with each addition. Next, stir in oregano. After about 4-5 minutes, sauce should begin to bubble. Continue to cook until sauce thickens & becomes rich & creamy. Continue to stir to break up any skin (from the milk) that forms on top. With about a minute or two to go, stir in parsley. Remove from heat & stir in yoghurt (or sour cream), basil, & nutmeg. Stir thoroughly to combine. Discard bay leaf. Next, add (drained) pasta to the pan & stir to make sure all of the pasta is covered in sauce. Divide up evenly and transfer to two plates. Sprinkle with additional (1 Tbsp.) cheese & serve hot. Buon appetito!
Yield: 2 servings.