Fettuccine Alfredo
From The Best Light Recipe
Serves 4
note: Fresh pasta is the best choice for this dish; supermarkets sell 9-oz. containers of fresh pasta in the refrigerator section. For optimum Parmesan flavor, it is essential that Parmigiano-Reggiano cheese be used in this recipe. Note that Fettuccine Alfredo must be served immediately and does not hold or reheat well. The texture of the sauce changes dramatically as the dish stands for even a few minutes; serving in warmed bowls helps to ensure that the dish retains its creamy texture while it's being eaten.
3/4 cup half-and-half
1/8 tsp. freshly grated nutmeg
salt
1 tsp. cornstarch
9 oz. fresh fettuccine
2 oz. Parmigiano-Reggiano cheese, grated fine (about 1 cup)
ground black pepper
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1. Bring 6 quarts water to a boil in a large pot. Using a ladle or heatproof measuring cup, fill four individual serving bowls with about 1/2 cup of the boiling water each; set the bowls aside to warm.
2. Meanwhile, bring 1/2 cup of the half-and-half, nutmeg, and 1/4 tsp.salt to a simmer in a 3-to 4-quart saucepan. Whisk the cornstarch and remaining 1/4 cup half-and-half together, then whisk it into the simmering mixture. Continue to simmer the sauce, whisking constantly, until it has thickened, about 1 minute. Cover and set the pot off the heat.
3. Stir 1 Tbsp. salt and the pasta into the boiling water and cook, stirring constantly, until al dente, 1 to 2 minutes. Reserving 3/4 cup of the pasta cooking water, drain the pasta.
4. Return the half-and-half mixture to medium-low heat and whisk in 1/2 cup of the pasta cooking water. Slowly whisk in the Parmesan. Add the pasta and cook, coating the pasta evenly with the sauce, until the sauce has thickened slightly, about 1 minute. Season with pepper to taste. Working quickly, empty the serving bowls of water, divide the pasta among the bowls, and serve.
PER SERVING: Cal 300; Fat 11g; Sat fat 6g; Chol 70mg; Carb 36 g; Protein 15g; Fiber 2g; Sodium 580mg
Not as rich as the real thing, but still so good!
From The Best Light Recipe
Serves 4
note: Fresh pasta is the best choice for this dish; supermarkets sell 9-oz. containers of fresh pasta in the refrigerator section. For optimum Parmesan flavor, it is essential that Parmigiano-Reggiano cheese be used in this recipe. Note that Fettuccine Alfredo must be served immediately and does not hold or reheat well. The texture of the sauce changes dramatically as the dish stands for even a few minutes; serving in warmed bowls helps to ensure that the dish retains its creamy texture while it's being eaten.
3/4 cup half-and-half
1/8 tsp. freshly grated nutmeg
salt
1 tsp. cornstarch
9 oz. fresh fettuccine
2 oz. Parmigiano-Reggiano cheese, grated fine (about 1 cup)
ground black pepper
______________________
1. Bring 6 quarts water to a boil in a large pot. Using a ladle or heatproof measuring cup, fill four individual serving bowls with about 1/2 cup of the boiling water each; set the bowls aside to warm.
2. Meanwhile, bring 1/2 cup of the half-and-half, nutmeg, and 1/4 tsp.salt to a simmer in a 3-to 4-quart saucepan. Whisk the cornstarch and remaining 1/4 cup half-and-half together, then whisk it into the simmering mixture. Continue to simmer the sauce, whisking constantly, until it has thickened, about 1 minute. Cover and set the pot off the heat.
3. Stir 1 Tbsp. salt and the pasta into the boiling water and cook, stirring constantly, until al dente, 1 to 2 minutes. Reserving 3/4 cup of the pasta cooking water, drain the pasta.
4. Return the half-and-half mixture to medium-low heat and whisk in 1/2 cup of the pasta cooking water. Slowly whisk in the Parmesan. Add the pasta and cook, coating the pasta evenly with the sauce, until the sauce has thickened slightly, about 1 minute. Season with pepper to taste. Working quickly, empty the serving bowls of water, divide the pasta among the bowls, and serve.
PER SERVING: Cal 300; Fat 11g; Sat fat 6g; Chol 70mg; Carb 36 g; Protein 15g; Fiber 2g; Sodium 580mg
Not as rich as the real thing, but still so good!