You never had a Fettuccine Alfredo like that
Our version brings all classic flavors without the thick cream or excess butter.
Alfredo di Lelio invented this emblematic dish At his Trattoria in Rome in 1914. At the time, the dish was nothing more than the hot fettuccine thrown with butter and parmesan cheese. Fetuccine Alfredo went through the Atlantic, picking up a sea of thick cream along the way. Now it's a base on chain restaurant menus everywhere, especially because it costs nothing to charge a bowl with 1,200 calories of fatty and refined carbohydrates. To mitigate the impact of Alfredo, we turn to our old friend Béchamel, who creates aThick and creamy sauce Without the calories of the thick cream and excess butter.
Nutrition:460 calories, 11 g of grease (6 g saturated), 480 mg of sodium
Serve 4
You will need
1 1/2 c. Butter
1 tablespoon of flour
1 1/2 cups of low fat milk
2 c. Neufchâtel soup (this low cream cheese gives this sauce that is perfect from Alfredo Creaminess.)
1/2 cup grated parmesan, more to serve
1 Grated lemon box Zeste
Salt
1 package (12 oz) fresh fettuccine
How to do it
- Melt the butter in an average pan over medium heat.
- Stir in flour and cook, stirring until golden brown.
- Add the milk, whipping to prevent any pieces of forming.
- Simmer for 5 minutes until the sauce thickens.
- Incorporate neufchâtel, parmesan, lemon zest and salt. Keep warm.
- While the simmer sauce, cook the pasta according to the packaging instructions (remember that the fresh pulp pulses in a fraction of the time it takes to cook dried pasta).
- Drain and add directly to the pan. Mix until the pasta is completely coated, then divide from 4 bowls of hot pasta.
- Serve with more grated Parmesan, if you like.
Eat
Nutritional upgrade
Alfredo is not in the presence of the punishment of the number of calories, but also by the fact that it offers littleproteinFiber or anything looks like a real nutrition. That's why we like to complement our bowl with so many healthy supplements as possible. Starting with this recipe as a base, add a combination of the following elements to the sauce just before launching with the pasta: grilled chicken orshrimp, steamedbroccoli Rabe, sautéed mushrooms, saved spinach, Kale jumped, roasted asparagus, cherry tomatoes.
This recipe (and hundreds of people more!) Came from one of our cooks, not that! books. For easier cooking ideas, you can alsobuy the book!
