Low-Fat Fettuccine Alfredo
Appears in Cook's Country October/November 2006
Ready in just 20 minutes, fettuccine Alfredo is perfect for weeknight cooking, but such a heavy dish is usually consigned to the occasional restaurant indulgence. We wanted to eliminate all the cream and most of the butter, and still have a pasta dish worth eating.
WHY THIS RECIPE WORKS
Most standard recipes for Fettuccine Alfredo call for copious amounts of cream, butter, and cheese. We wanted a low-fat version that was worth eating. To achieve this, we replaced the cream with a combination of whole milk and half-and-half...