Good Morning America Recipes

Fettuccine Alfredo

Low Cal Alfredo? Too Good to Be True!

Fettuccini Alfredo
|
Servings:4
Difficulty: Easy
Cook Time: min

"I once ate true Fettuccine Alfredo at Ristorante D'Alfredo in Rome, where a giant picture of its namesake owner hangs on the wall. The big flavors of the dish were brought to bear by combining outsized amounts of butter and Parmigiano-Reggiano. It was that simple: butter and cheese. Not so simple, though, if you're watching your waistline. This version eliminates the cream that many American versions call for but retains a little bit of the butter for flavor. The velvety-smooth texture is re-created with yogurt and thickened chicken broth. It may not be as authentic as the original, invented by Alfredo di Lelio, but it's a very tasty version we can all live with (for a very long time)."

-- Rocco DiSpirito

Ingredients

  • 8 ounces whole-wheat fettuccine
  • 1 tablespoon butter
  • 3 garlic cloves, minced
  • 2 teaspoons cornstarch
  • Pinch of ground nutmeg
  • 3/4 cup low-fat, low-sodium chicken broth
  • 3/4 cup grated Parmigiano-Reggiano cheese
  • 3/4 cup 5% Greek yogurt
  • Salt and freshly ground black pepper
  • Cooking Directions

    Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package directions, 9 to 11 minutes; drain.

    While the pasta is cooking, melt the butter in a large nonstick saute pan over medium heat. Add the garlic and cook until it is fragrant, about 2 minutes.

    Meanwhile, combine the cornstarch and nutmeg in a small bowl. Whisk in the chicken broth until smooth. Pour the mixture into the saute pan, raise the heat, and bring the sauce to a simmer, whisking occasionally. Whisk in 1/2 cup of the cheese until it has melted. Remove the saute pan from the heat and whisk in the yogurt until the sauce is smooth.

    In a large bowl, toss the cooked fettuccine with the Alfredo sauce. Season with salt and pepper to taste, if desired. Top the pasta with the remaining 1/4 cup cheese, and serve.

    Serves 4.

    Courtesy of "Now Eat This"

    Before: 75 g fat, 1,220 calories

    After: 10.4 g fat, 336 calories

    Protein: 18 g

    Carbohydrates: 47 g

    Cholesterol: 27 mg

    Fiber: 5 g

    Sodium: 745 mg

    Recipe Summary

    Main Ingredients: fettuccine, butter, garlic, yogurt

    Course: Dinner, Lunch, Main Course


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