Ingredients for Divinely Creamy Low Fat Fettuccine Alfredo
- 1 pound Fettuccine
- 2 tablespoons Unsalted Butter
- 2 tablespoons All Purpose Flour
- 2 cups 1% Low Fat Milk
- 1 cup grated Parmigiano Reggiano Cheese
- 1 teaspoon Fresh Lemon Juice
- 1/4 teaspoon freshly grated Nutmeg
- 1/4 cup reserved pasta water
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How to Make Divinely Creamy Low Fat Fettuccine Alfredo
- Cook 1 pound fettuccine according to package directions, omitting salt if desired.
- Drain the pasta, reserving 1/4 cup of the cooking water.
- Place the cooked pasta in a large serving bowl and keep warm.
- Meanwhile, melt 2 tablespoons of butter in a medium nonstick skillet over medium heat.
- Add 2 tablespoons of all-purpose flour and cook, stirring constantly, until the mixture becomes straw-colored and fragrant (about 45 seconds). Remove from heat.
- Whisk in 2 cups of whole milk into the flour-butter mixture.
- Return the pan to medium-high heat and whisk constantly until the sauce slightly thickens (about 2 minutes).
- Stir in the reserved pasta water, 1 cup grated Parmigiano-Reggiano cheese, 1 teaspoon lemon juice, and 1/4 teaspoon freshly grated nutmeg.
- Whisk until the sauce is smooth and creamy.
- Pour the sauce over the warm pasta and gently toss to coat.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
14g
Fat
22g
Carbs
15g
