How to make Fettuccine Alfredo-
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.
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!
If you love pasta dishes you might also like these:
- Pasta alla Caponata
- Pasta Aioli with Broccoli Rabe
- Lobster fra Diavolo Bianco
- Classic Spaghetti and Meatballs