Low-Fat Alfredo

Sometimes the best approach to lighter Alfredo is going back to French cooking basics with a Parmesan-spiked béchamel sauce.

Just one tablespoon of butter creates the roux that thickens three cups of low-fat milk into a silky sauce that clings beautifully to fettuccine.

Nutmeg adds that subtle warmth Italian nonnas have been using for generations, and the Parmesan brings sharp, salty complexity.

This sauce technique gives you control over thickness, so you can make it as luxurious or light as you prefer.

Kitchen Tips

• Cook the flour roux for a full minute before adding milk to eliminate any raw flour taste
• Whisk constantly while adding milk to prevent lumps and ensure a smooth, velvety sauce
• Grate Parmesan fresh from a block because pre-grated cheese won’t melt as smoothly into the sauce