Over the last week, there has been nothing but rain, rain, and more rain. I haven’t seen the sun in over 5 days and it starting to get to me. Luckily, this has given me plenty of time to cook new things! This time it was Fettuccine Alfredo. Unfortunately, its getting close to summertime and, like many, many other women in the world, I’m trying to watch what I eat in order to feel good in my bathing suit, ugh… So this Fettuccine Alfredo is a little something special, it’s a lighter version and it still has all of the flavor.
I don’t know if Alfredo is my favorite type of sauce for pasta, but I do know that is sauce pairs well with a lot of add-ins. Chicken, broccoli, and Italian sausage are just some of the things I like with this sauce and I’m sure you can think of more. This recipe is a bit less dense as well so after eating a bowl full you don’t feel like you just ate for three people. Pair it with a nice wine and a great loaf of bread and boom, dinner is served.
Light Fettuccine Alfredo:
- 8 oz of fettuccine noodles
- 1 1/2 tbsp. butter
- 1 1/3 tbsp. flour
- 1 1/4 cup milk (regular milk)
- 2 tbsp cream cheese, cut in small pieces
- 1/4 cup parmesan cheese, shredded or grated
- 1 tsp. lemon juice
- 1/4 tsp. pepper
- 1/4 tsp. salt
- 1/4 tsp. garlic powder
- 1/4 tsp. parsley (optional)
- Cooking the fettuccine noodles to the package directions.
- While the noodles are cooking, melt the butter in a sauce pan on medium heat. Once the butter had melted completely, add the flour and let cook for 1-2 mins.
- Then slowly add the milk to the flour mixture stirring after each addition. Stir until the flour has dissolved.
- Next add the cream cheese pieces, parmesan cheese, lemon juice, pepper, salt, and garlic powder.
- Cook until it boils then turn down the heat to medium-low and cook until it thickens a little. The thicker it is in the pot, the thicker it will be on the noodles, so be careful. It really is a preference thing. I cook mine for about 10-12 minutes.
- Serve the sauce over the noodles. Add the parsley on top if you so desire.
Recipe modified from Dainty Chef