When you mention Fettuccine Alfredo you get a variety of responses. You can immediately see some people diving face-first into the memory, savoring the moment they last tasted the delightful flavors of that classic Italian dish…..sigh
Then again you get the others that think of all the ways to make the dish less fattening by sucking all the flavors out of the dish.
While there are ways to cut back on the fat and calories, making Fettuccine Alfredo less artery-clogging, you also need to remember that this isn’t a dish that you’ll eat very often.
That being said an occasional splurge isn’t necessarily a bad thing. And of course, you can enjoy it as a side dish instead of the main course reducing the damage that bowl of deliciousness may cause.
If you love pasta my Penne alla Vodka is another delicious dish you’ll enjoy!
I do have a few tips and tricks for making this classic Italian dish a little less fattening if you just can’t deal with the cream. One way to take this dish to an acceptable level is to swap out about ¾’s of the cream for Greek Yogurt. Now there is a trick to this
Now there is a trick to this method because if you’ve never tried heating Greek yogurt I’ll tell you right now it doesn’t work. Greek Yogurt pretty much turns to water when heated, so the trick is to let the Greek yogurt come to room temperature then blend it together with the not noodles immediately after you’ve drained them. Add a touch of cream and the grated Romano Cheese and you’ll have a very tasty low-fat version of Fettuccine Alfredo.
Still, for my money, I’ll keep the recipe intact and only for very special occasions and as a side dish.
You’ll find many different interpretations of Fettuccine Alfredo, some without mushrooms, some with nutmeg and of course the original without any cream at all, just butter and grated Romano. I hope you enjoy my version of this Italian Classic!
More Pasta Recipes You’ll Love!
Fettuccine Alfredo
Ingredients
- 1 lb fettuccine
- 12 oz white mushrooms sliced
- 4 ounces unsalted butter
- 2 cups heavy cream
- 2 cups grated romano cheese
- freshly ground black pepper
- 1 teaspoon finely chopped Italian parsley
Instructions
- Cook fettuccine per instructions on package in boiling lightly salted water
- While fettuccine is cooking begin preparing your sauce
- In a large skillet saute mushrooms in half the butter until cooked through
- Add the heavy cream and remainder of butter and bring to a light boil
- Reduce heat and continue to simmer until the pasta is done.
- Drain pasta and add to the cream mixture along with the romano cheese and black pepper.
- Toss pasta in mixture until completely blended and serve immediately with a sprinkle of chopped Italian parsley and crusty bread!
Cadence says
Can this be reheated?
Chef Dennis Littley says
Just add a little water or milk to it when reheating.