Tuesday, September 27, 2011

Recipe: Fettuccine Alfredo

Did you know there are about a million ways to spell Fettuccine? I decided I like this one best, lol. I made this last night and it was pretty good! I'm not typically a fan of white sauces, but I wanted to try something new tonight. It was really simple and quick, which is what I like ;)

Here is what I did:
(adapted from this recipe.)

-1 Tablespoon Butter (Yes! I actually used Butter! Can you believe it?!)
-2 cloves garlic, minced
-1 Tablespoon All Purpose Flour
-1-1/3 cup low fat milk (All I had was Almond Milk and it worked out fine!)
-1/2 to 1 cup Cheese --> I used Parmesan, but I'm sure you could use Mozzarella or another 'Italian' Cheese
-2 Tablespoons Reduced Fat Cream Cheese
-1/2 teaspoon salt
-4 oz/8 cups cooked Pasta (I used Whole Wheat Linguine)
-Fresh or Dried Parsley

-Turn stove top to medium heat and melt butter in either a sauce pan or a deep skillet.
-Add the garlic and cook for about a minute, stirring frequently
-Stir in Flour
-Add the milk in 1/3 cup increments while stirring (preferably with a whisk)
-Cook until mixture thickens, about 5 minutes, stirring frequently
-Add the 1/2 or 1 cup Italian Cheese, the cream cheese and salt; Stir until melted
-Add the Parsley

-Pour the sauce over cooked noodles and voila!

*I added steamed broccoli to ours. You could add steamed broccoli, sauteed spinach, etc. I really wanted to add sauteed mushrooms, but we didn't have any :( womp womp.

I served this with Pillsbury Simply: Rustic French Bread. Such a yummy bread. Oh, and a salad of course.

I hope everyone is having a great week so far!



  1. Is the flour for a roux?

  2. ah geez, thanks for catching that! I edited the post, but you are suppose to add the flour after you cook the garlic and butter :)