Parmesan Fettuccine Alfredo

Craving Alfredo without the heavy cream and butter? This lighter take swaps in evaporated milk, which simmers down into a silky, creamy sauce with a fraction of the fat. No one will guess it is not the rich classic.

It all happens in one pot. The cooked fettuccine goes right back into the pan with the evaporated milk, plenty of grated Parmesan, garlic powder and a little basil.

Stir constantly over medium-high heat and watch what happens. As it bubbles, the Parmesan melts and the milk reduces, thickening into a sauce that coats every strand.

Timing is everything here. Serve it the moment it thickens, because this sauce keeps tightening as it sits and can turn gluey if it waits. A good crack of black pepper and an extra shower of Parmesan finish it off.

Chef Tips

• Stir constantly as the sauce cooks. Evaporated milk and cheese can scorch or clump if left to sit on the heat.
• Pull it off the heat the instant it coats the pasta. It thickens further off the stove, so a slightly loose sauce is right.
• Use freshly grated Parmesan rather than pre-shredded, since it melts smoother into the sauce.

Variations

• Add grilled chicken, sauteed shrimp or steamed broccoli to turn it into a full meal.
• Use fresh garlic and fresh basil in place of the dried for brighter flavor.
• Stir in a handful of peas or a pinch of nutmeg for a classic touch.