Fettuccine Alfredo

Name: Fettuccine Alfredo
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 1½ cups 2% fat milk; 1 (8-ounce) package ⅓ reduced-fat cream cheese; 1 cup freshly grated Romano cheese, plus more for sprinkling; Salt and freshly ground black pepper, to taste; Salt and freshly ground black pepper, to taste; 1 pound fettuccine noodles or other type of pasta, cooked al dente; 1 pound fettuccine noodles or other type of pasta, cooked al dente; 1 pound fettuccine noodles or other type of pasta, cooked al dente

Preparation info

Serves
4

Difficulty
Easy
Ready in
15 min

Appears in

Cooking with the Firehouse Chef

By Keith Young

Published 2005

About

Although it certainly isn’t fat free, this version is definitely lower in calories and cholesterol than the classic recipe. It’s great as an appetizer or as a side dish for parties, and sometimes the guys at the firehouse like to have it as a main course with grilled chicken on top.

Ingredients

1½ cups 2% fat milk
1 (8-ounce) package ⅓

Americas
United States
Starter
Side dish
Main course
Vegetarian

Method

Combine the milk and cream cheese in a stainless-steel saucepan over low to medium heat. Stir with a wire whisk for about 2 to 3 minutes, until it becomes a smooth sauce. Make sure the sauce doesn’t boil or it will curdle. Whisk in the Romano and season to taste with salt and pepper.

Drain the noodles, place them in a large bowl, and mix in the sauce gently but thoroughly. Twirl a porti