Published March 22, 2007.
When retooling our fettuccine alfredo recipe so we could enjoy the dish more often, our biggest challenge was finding a way to reduce the amount of cream and then thicken it to a saucelike consistency. By substituting 3/4 cup half-and-half thickened with cornstarch for 1 1/2 cups heavy cream, we created a lighter alfredo recipe.
Fresh pasta is the best choice for this dish; supermarkets sell 9-ounce containers of fresh pasta in the refrigerator section. For optimum Parmesan flavor, it is essential that Parmigiano-Reggiano cheese be used in this recipe. Note that Fettuccine Alfredo must be served immediately and does not hold or reheat well. The texture of the sauce changes dramatically as the dish stands for even a few minutes; serving in warmed bowls helps to ensure that the dish retains its creamy texture while it's being eaten.
This recipe was published in our cookbook The Best Light Recipe.
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