Lighter Authentic Creamy Fettuccine Alfredo.
Rich, creamy, and less fattening. This authentic recipe is prepared with half and half instead of heavy cream. Guaranteed to be just as rich and creamy with plenty of garlic and parmesan!
The dish originated when Alfredo di Lelio, an Italian restaurateur, created Fettuccine Alfredo in 1908. His wife had given birth to their first son that year, and she did not have an appetite. He created this noodles, cheese, and butter dish to encourage her to eat.
This dish is also delicious with chicken, mushrooms or steamed broccoli!
Lighter Authentic Creamy Fettuccine Alfredo
Rich, creamy, and less fattening. This authentic recipe is prepared with half and half instead of heavy cream and guaranteed to be just as rich and creamy with plenty of garlic and parmesan!The dish originated when Alfredo di Lelio, an Italian restaurateur, created Fettuccine Alfredo in 1908. His wife had given birth to their first son that year, and she did not have an appetite. He created this noodles, cheese, and butter dish to encourage her to eat. This dish is also delicious with chicken, mushrooms, or steamed broccoli!
Equipment
- 1 Large Pot with Lid
- 1 Large Skillet
- 1 Tongs
- 1 Spatula
- 1 colander
- 1 Grating Plane
Ingredients
- 3/4 lb organic fettuccine pasta (no preservatives)
- 6 tbsp butter
- 4 cloves fresh garlic chopped or pressed fine
- 1/4 tsp red pepper flakes (if desired – for heat)
- 1/4 tsp fresh cracked pepper
- 1/2 qt (16 oz.) half and half
- 1/4 tsp Himalayan sea salt
- 2 cups fresh organic Parmesan cheese grated very fine
- 1 tbsp Italian parsley chopped fine for garnish
Instructions
Pasta
- Bring to a boil on high heat in a large pot of salted water. Add the pasta and cook for about 12 minutes or until al dente. (not too firm, not too soft).
Alfredo Sauce
- While pasta is cooking, on medium heat, cook butter and garlic for about 1-2 minutes, until flavors release (if desired, add red pepper flakes).
- Add half and half, stirring constantly to thicken; about 8 minutes. Add the grated Parmesan cheese a handful at a time while stirring constantly. Add salt and pepper. Add the remainder of the Parmesan cheese and keep stirring until lines form when you drag the spatula across the skillet.
- Drain the pasta and transfer it into the pan with the sauce. Toss well.
- Plate. Garnish. Serve.
Notes
NOTE: This dish is also delicious with chicken, mushrooms, or steamed broccoli!
REHEATING INSTRUCTIONS: To reheat your leftovers, place them in a small saucepan and heat over medium-low heat. Once it starts to warm, add a splash of milk or cream. Stir well with a wooden spoon and increase the heat to medium. Let it simmer, but be careful not to let it boil.
Nutrition
Serving: 1cupCalories: 380kcalCarbohydrates: 46gFat: 16gSaturated Fat: 6gCholesterol: 30mgSodium: 320mgPotassium: 122mgVitamin A: 127IUCalcium: 18mgIron: 2mg
Tried this recipe?Let us know how it was!
