Fettuccine Alfredo #2

This fettuccine Alfredo proves you don’t need a cup of heavy cream and a stick of butter to get a rich, creamy pasta sauce. A roux of margarine and flour thickened with skim milk creates the base, and reduced-fat cream cheese melted in adds the silky body that makes it feel indulgent.

The roux is what holds this lighter version together. One tablespoon each of margarine and flour cooked together, then loosened with skim milk while whisking constantly. The flour thickens the milk into a sauce with the consistency of traditional Alfredo without any of the heavy cream. Whisking is non-negotiable here. Lumps in a skim milk sauce are nearly impossible to smooth out after the fact.

Two tablespoons of reduced-fat cream cheese stirred in after the sauce thickens adds richness and a velvety mouthfeel. Then a full 1 ¼ cups of freshly grated Parmesan goes in, and that’s where the real flavor lives. Good Parmesan is salty, nutty, and sharp enough to make skim milk taste like something worth eating.

Garlic sauteed at the start gives this version a flavor dimension that classic Alfredo (which traditionally uses only butter, cream, and Parmesan) doesn’t have. It makes up for the richness you’re leaving out.

Kitchen Tips

• Use freshly grated Parmesan, not pre-grated. Fresh melts smoother and has far more flavor
• Whisk constantly when adding the milk. A skim milk roux thickens quickly and scorches easily
• Toss the sauce with the hot pasta immediately. It thickens as it cools and can turn gluey if you wait
• Cook the fettuccine without salt or added fat to keep the overall dish lighter

Variations

• Chicken Alfredo: Top with sliced grilled chicken breast for a protein-packed meal
• Broccoli Alfredo: Toss in 2 cups of steamed broccoli florets with the pasta for a one-dish dinner