Cut The Cream
Two words: FETTUCCINE ALFREDO.
Amazing. I can’t get enough. I know, it’s text book heart attack meal but it’s sooooo good. I never mind a little butter (well, ok…in this case it’s half a stick) but it’s the cream in the alfredo sauce that usually makes me cringe.
Mario Batali thankfully offers a delicious (and I would like to add, incredibly easy) recipe that cuts out the cream. He suggests using egg fettuccine but I like to substitute whole wheat pasta whenever possible as well as split the recipe in half to reduce portion size (my boyfriend hates me for this). This dish is surprisingly light in texture and taste and makes for a splurge dish that won’t send you over the edge. Add broccoli or asparagus for color and additional nutrients.
- 1/2 pound whole wheat fettuccine
- 1/4 cup butter, cut into 1/2-inch dice
- 2 tablespoons freshly grated Parmigiano-Reggiano
- Salt and pepper
Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the fettuccine in the boiling water according to the package directions, until tender yet al dente. Drain the pasta, reserving the pasta water, and place in a large, heated bowl.
Add the diced butter and grated cheese and toss with tongs or other utensil until the butter and cheese have melted, adding a splash or two of the pasta cooking water to keep the mixture from getting too “tight”. Season with salt and pepper, to taste, and serve immediately.
