dpfreeman
Arkansas
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Joined: 08/31/2007
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Does anyone have a great recipe for this? I had it tonight at an
Italian place and it was wonderful. Thick garlicky sauce.
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ladymc53
Canyon Lake, Texas
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Joined: 04/20/2007
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dpfreeman wrote:Does anyone have a great recipe for this? I had it tonight at an Italian place and it was wonderful. Thick garlicky sauce.
This recipe is from the Vita-Mix Corp. (I have a Vita-Mix)but you can cook it on the stove (the V.M. goes so fast it cooks the sauce.) You can also make it NON low fat.
Alfredo Sauce (lowfat)
Yield: 4 cups (960 mL)
Ingredients
1/2 lb (277 g) fettucine, dry
1 1/3 cups (320 mL) skim milk, steaming
1 (3 g) small clove garlic
1 tablespoon all-purpose flour
2 tablespoons fat free cream cheese
1/2 cup grated Parmesan or Romano cheese
1 1/2 tablespoons light butter spread
Cook fettuccine in boiling water for 10 minutes or until al dente. Place milk, garlic, flour, cream cheese, Parmesan cheese, and butter spread in Vita-mix container. Secure 2-part lid. Select VARIABLE, speed #1. Turn on machine and quickly increase speed to #10 ; then to HIGH. Run for 3 to 4 minutes . Pour over cooked fettuccine and toss until coated.
Note: Microwave milk for 2 1/2 to 3 minutes .
Variation: Substitute whole wheat fettuccine to increase fiber .
Nutrition information is based on complete recipe of pasta and sauce.
Bill & Linda
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mike4947
N. Syracuse, NY
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It's just cream, parmesan cheese, butter, and some add garlic. The cheese is supposed to melt and thicken the sauce.
But we found just using a basic white "mother" sauce modified with garlic and Parmesan/Romano to taste works as well as any resturant version.
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tvme
Medina, Ohio
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Joined: 04/10/2007
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This is my version. Since there's really not much to it the best quality ingredients make all the difference.
Fettuccini Alfredo (not exactly low fat  )
1 cup (8 oz) heavy cream
2 Tbl. (1 oz) butter- yes real butter
Pinch of nutmeg- freshly grated if at all possible
Salt and freshly ground pepper
1/4 cup (approx.) freshly grated Parmesan cheese- yes, the imported "Parmigiano- Reggiano"
Italian parsley for garnish- optional
Simmer cream and butter in a small pan stirring frequently until thickened and reduced by about 1/3. Do not burn or boil- on most camp stoves (and my home gas stove) you'll need a flame-tamer type thing.
Add nutmeg (a pinch to maybe 1/4 tsp??), salt and pepper to taste.
Stir in Parmesan cheese and serve over fresh fettuccini with more Parmigiano- Reggiano If you absolutely have to thin the sauce, use a bit more heavy cream, half and half or (yech) whole milk. I was buying "fresh" pasta for this but the quality is spotty where I am and prices through the roof. Now I just make my own- I haven't yet made pasta while while camping- but soon! This is about the only thing I use the imported cheese to make. To me, the difference is worth the expense.
If you want garlic... maybe chop it fine and "cream" or "smoosh"(?) with the side of your knife and barely cook in a tiny bit of water and oil (Cooks Magazine style). Then add to the cream. ??? I was just reading a Mario Batali cookbook and his recipe just used butter and Parmigiano- Reggiano.
Bob
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kihutson
Daleville, Indiana
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Joined: 06/11/2007
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tvme wrote:This is my version. Since there's really not much to it the best quality ingredients make all the difference.
Fettuccini Alfredo (not exactly low fat )
1 cup (8 oz) heavy cream
2 Tbl. (1 oz) butter- yes real butter
Pinch of nutmeg- freshly grated if at all possible . . .
Add nutmeg (a pinch to maybe 1/4 tsp??), . . . . .
Bob
The touch of nutmeg is key to great Alfredo.
>> Kathy <<
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Cruzette
Santa Cruz, CA
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Joined: 01/18/2004
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Fettuccini Alfredo = Heart attack on a plate!
I soooooooo love it though
Cruzette
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13 Rallies & numerous Gatherings attended so far!
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Leo Benson
CT
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Joined: 04/30/2003
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tvme wrote:This is my version. Since there's really not much to it the best quality ingredients make all the difference.
Fettuccini Alfredo (not exactly low fat )
1 cup (8 oz) heavy cream
2 Tbl. (1 oz) butter- yes real butter
Pinch of nutmeg- freshly grated if at all possible
Salt and freshly ground pepper
1/4 cup (approx.) freshly grated Parmesan cheese- yes, the imported "Parmigiano- Reggiano"
Italian parsley for garnish- optional
Simmer cream and butter in a small pan stirring frequently until thickened and reduced by about 1/3. Do not burn or boil- on most camp stoves (and my home gas stove) you'll need a flame-tamer type thing.
Add nutmeg (a pinch to maybe 1/4 tsp??), salt and pepper to taste.
Stir in Parmesan cheese and serve over fresh fettuccini with more Parmigiano- Reggiano If you absolutely have to thin the sauce, use a bit more heavy cream, half and half or (yech) whole milk. I was buying "fresh" pasta for this but the quality is spotty where I am and prices through the roof. Now I just make my own- I haven't yet made pasta while while camping- but soon! This is about the only thing I use the imported cheese to make. To me, the difference is worth the expense.
If you want garlic... maybe chop it fine and "cream" or "smoosh"(?) with the side of your knife and barely cook in a tiny bit of water and oil ( Cooks Magazine style). Then add to the cream. ??? I was just reading a Mario Batali cookbook and his recipe just used butter and Parmigiano- Reggiano.
Bob
This is the recipe I use too.But when I want to make a healthier version (most all the time) I will thicken skim milk (or fat free evap milk) with some flour and stir in the parmesan and nutmeg, and a "glug" of spray butter. I don't put any garlic in- I don't believe fettucini alfredo originally calls for garlic and I'm not fond of it. You can always add it in.
I make multi-grain/whole wheat pasta for the recipe.
Pine nuts on top are a nice garnish- or slivered almonds.
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dpfreeman
Arkansas
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Joined: 08/31/2007
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Thanks for the great sounding advise...
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tvme
Medina, Ohio
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Joined: 04/10/2007
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Leo Benson wrote: ...This is the recipe I use too.But when I want to make a healthier version (most all the time) I will thicken skim milk (or fat free evap milk) with some flour and stir in the parmesan and nutmeg, and a "glug" of spray butter. I don't put any garlic in- I don't believe fettucini alfredo originally calls for garlic and I'm not fond of it. You can always add it in.
I make multi-grain/whole wheat pasta for the recipe.
Pine nuts on top are a nice garnish- or slivered almonds.
I need to try a lower fat recipe. Then I could have it more often! I've saved several recipes but haven't tried any of them. A lady in the local "high class kitchen store" said some of the Parmigiano- Reggiano (they use another name) from Argentina is just as good as the Italian- its also less than half the price. Haven't tried it yet.
I should make whole wheat pasta since I have the flour anyway (the folks at solid waste management have asked I not try baking anymore whole wheat bread  ). But first the spinach pasta recipe!!!
dpfreeman, you're quite welcome. If you find another recipe you like or modify one of these let us know. Fettucini alfredo is a favorite of mine.
Bob
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RV and trail biking
Canton, Ohio
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Joined: 07/13/2008
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Here is a diet Alfredo Recipe
for a serving of 2
3 wedges of The laughing cow light creamy garlic & herb
1/2 cup 1% low fat or skim milk
1 Tbsp reduced fat parmesan cheese
1/2 Tablespoon of Molly McButter Natural butter
1/2 tsp garlic powder
In a medium sized saucepan, combine all the ingredients over a low heat until everything is melted and the sauce is velvety smooth. Serve immediately over hot cooked pasta of your choice.
I make this all the time for my husband and he likes it. You can not tell it is a diet recipe. I promise.
It is so much better for you.
this is my first time posting on here since we have only had our RV for a month. I could write a book on what not to do already.
Enjoy the receipe
* This post was
edited 07/13/08 05:32pm by RV and trail biking *
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