Light Alfredo

The genius of this skinny alfredo is the simple swap. Nonfat evaporated milk replaces the butter and heavy cream that traditionally make this sauce a once-in-a-while indulgence. Reduced down to its concentrated form, evaporated milk has the body and richness of cream without the saturated fat. Stir in a generous quarter pound of freshly grated parmigiano-reggiano and you get the same silky, velvety texture as the original. The cheese must be freshly grated for this to work. Pre-grated parmesan contains anti-caking starches that refuse to melt smoothly into the milk. A few cracks of black pepper finish things off. Toss with hot fettuccine, linguine, or any long pasta straight from the pot, and you have a quick weeknight Italian meal that comes together in the time it takes the noodles to cook.

Pro Tips

• Grate the parmigiano just before cooking. Pre-grated cheese contains starches that prevent smooth melting and turn the sauce grainy.
• Reserve a splash of pasta cooking water before draining. If the sauce thickens too much, loosen it with a tablespoon or two.
• Keep the heat at a gentle simmer when adding the cheese. Boiling causes the proteins to seize and the sauce to break.
• Toss the pasta with the sauce right in the saucepan to coat every strand evenly.

Variations

• Add a teaspoon of white miso with the cheese for a deeper umami punch without extra fat.
• Stir in a clove of grated garlic for a more savory, restaurant-style alfredo.
• Top with crumbled crispy bacon or sautéed mushrooms when you want a more indulgent finish.