Published April 2, 2007.
Could we lighten Fettuccine Alfredo enough to take it out of the once, maybe twice a year, category?
Give Fettuccine Alfredo's simplicity and the fact it relies on a handful of high-fat ingredients, it seemed highly improbable we could make a decent low-fat Alfredo sauce.
We wanted to cut the fat and calorie numbers sufficiently to allow us to enjoy this dish more frequently.
Our biggest challenge was to find a way to reduce the amount of cream and then thicken it to a sauce-like consistency. We found that we could substitute 3/4 cup half-and-half thickened with cornstarch for 1 1/2 cups heavy cream. And we could omit all the butter. While we couldn't find a substitute for authentic Parmesan that had the same flavor punch, we could reduce the amount of cheese, ultimately using just 2 ounces of finely grated Parmesan.
list of recipes
