Fettuccine Alfredo
From BMikel 13 years agoIngredients
- 6-7 c. lightly salted water, seasoned with a drop of olive oil shopping list
- 2 servings Barilla (non-egg) fettuccine, uncoooked (dry pasta) shopping list
- 1 Tbsp. extra virgin olive oil shopping list
- 1 Tbsp. garlic, peeled & finely minced (about 2 large cloves) shopping list
- 1/2 c. yellow onion, diced (about 1/4 large onion) shopping list
- 1 large, fresh bay leaf shopping list
- 1/4 - 1/2 tsp. salt, or to taste shopping list
- 1/8 tsp. ground black pepper, or to taste shopping list
- 1/8 tsp. ground white pepper, to taste shopping list
- 1 tsp. unsalted butter shopping list
- 1 Tbsp. cornstarch (or another thickening agent like arrowroot powder or unbleached, all purpose flour) shopping list
- 1/2 c. light, nondairy creamer shopping list
- 2 c. skim milk (or 1% if you prefer an even creamier sauce) shopping list
- 1/2 c. parmigiano Reggiano, shredded shopping list
- 1 tsp. fresh oregano leaves, loosely packed & roughly chopped shopping list
- 1 Tbsp. fresh Italian flat leaf parsley, tightly packed & roughly chopped shopping list
- 1/2 c. nonfat Greek yoghurt (or low-fat sour cream) shopping list
- 1 Tbsp. fresh basil, tightly packed & julienned shopping list
- 1/16 tsp. (i.e., a pinch) ground nutmeg shopping list
- 1 Tbsp. (additional) parmigiano Reggiano, shredded (for garnish) shopping list
How to make it
- Bring lightly salted, seasoned water to a rolling boil, about 8 minutes. Add fettuccine & cook according to package instructions. (Barilla fettuccine takes about 8-10 minutes.) When pasta is ready, remove from heat & drain.
- While pasta is cooking, make the alfredo sauce: Sauté garlic, onion, & bay leaf in olive oil on low heat in a large (12-13") sauté pan until tender, about 5-7 minutes. Season with salt, & black & white pepper. With about a minute to go, add butter & cornstarch in a separate area of the pan, stirring thoroughly to combine, using a whisk, until it's formed a thick roux. When butter has melted, turn up heat to medium-low and quickly pour in creamer, milk, & (1/2 c.) cheese, whisking continuously with each addition. Next, stir in oregano. After about 4-5 minutes, sauce should begin to bubble. Continue to cook until sauce thickens & becomes rich & creamy. Continue to stir to break up any skin (from the milk) that forms on top. With about a minute or two to go, stir in parsley. Remove from heat & stir in yoghurt (or sour cream), basil, & nutmeg. Stir thoroughly to combine. Discard bay leaf. Next, add (drained) pasta to the pan & stir to make sure all of the pasta is covered in sauce. Divide up evenly and transfer to two plates. Sprinkle with additional (1 Tbsp.) cheese & serve hot.
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