Me and Al, we go way back. However, Al is…ahem…a bit fattening, making it something I don’t indulge in all the time. The problem though, I love Alfredo sauce; the creaminess, the richness, it’s just good comfort food.
So I did a little a searching for a lighter Alfredo sauce (don’t laugh) and came across one developed by Lidia Matticchio Bastianich. She is widely regarded as the first lady of Italian cuisine, an acclaimed chef and restaurateur. She of course has a fabulous fettuccine Alfredo recipe with all the heavy cream and egg yolks you could want. However, she does explain how to make a lighter Alfredo sauce, one that can be indulged in more often.
The key to a great Alfredo is organization and timing and of course cooking the pasta properly.
Pasta needs lots of water, for 1/2 pound of pasta, as in this recipe, you need 3 quarts of water. And don’t ever add oil to the water, it makes your sauce slip right off. For maximum flavor, add the pasta directly from the boiling water to the cooking sauce and simmer together for a few minutes. The pasta will absorb some of the sauce and will intensify in flavor.
Now, as far as making a lower-fat version of Alfredo, the method is similar to regular Alfredo while the ingredients are different. There is no cream or egg yolks but instead an unlikely character takes center stage, ricotta cheese.
When cheese is made, the by-product is whey. When heated, the whey becomes a nutritious, low-fat liquid known as ricotta. I wish I could get my hands on Italian ricotta made from sheep, buffalo or goat’s milk. It is a drier cheese with a nuttier flavor in comparison to its American counterpart made usually from cow’s milk with a more bland flavor.
I was worried the sauce would be grainy but when blended with milk and chicken broth it works. Finely grated Parmesan helps thicken the sauce as well.
Overall, it was a good substitute for the much richer version of Fettuccine Alfredo however, it still clocks in at 15 grams of fat per serving. If you think that’s bad, just imagine the calories in the full-fat version.
Boil salted water for the pasta over high heat and cook the pasta al dente. (How do you know it’s al dente? Cut a piece, if you see a small, white dot in the center, it’s perfect.)
Blend the ricotta, milk and chicken broth in a blender until smooth. Set aside.
Melt butter in a large sauté pan over medium heat. Add the ricotta mixture to the pan before the butter is completely melted. Simmer 2-3 minutes.
Add pasta taken directly from the pasta water to the sauté pan. Bring the sauce and pasta to a boil, stirring to coat. Cook until the sauce is reduced to a thick, creamy consistency; 1-2 minutes. However, don’t over do it, longer and your sauce could get grainy.
Remove from heat and sprinkle with grated cheese and season to your liking with salt and freshly ground pepper. Toss and serve.
Scallions gives it a nice color and a bit of flavor. Serve immediately.
Add some chicken to make it a complete meal.
Fettuccine Alfredo, a lighter version
8 ounces dried fettuccine
1 cup part-skim ricotta
2/3 cup 2{5396afcf7ebcb011d88226d96591fa60d0bb5a6cac0179c8121d60c005c366a8} milk
1/2 cup chicken broth
4 Tablespoons butter
1/4 cup finely grated Parmigiano-Reggiano cheese (not shredded)
Salt and freshly ground pepper to taste
1 cup scallion, chopped (optional)
Boil salted water for the pasta over high heat and cook the pasta al dente. (How do you know it’s al dente? Cut a piece, if you see a small, white dot in the center, it’s perfect.)
Blend the ricotta, milk and chicken broth in a blender until smooth. Set aside.
Melt butter in a large sauté pan over medium heat. Add the ricotta mixture to the pan before the butter is completely melted. Simmer 2-3 minutes.
Add pasta taken directly from the pasta water to the sauté pan. Bring the sauce and pasta to a boil, stirring to coat. Cook until the sauce is reduced to a thick, creamy consistency. However, don’t over do it, longer and your sauce could get grainy.
Remove from heat and sprinkle with grated cheese and season to your liking with salt and freshly ground pepper. Toss and serve.
Scallions gives it a nice color and a bit of flavor.
Serve immediately.
Audrey at Barking Mad says
Monday night…THIS is on the menu.
I’d do it Sunday night (which I guess, technically this is Sunday morning), we’re having 15 bean soup. Now I wish I hadn’t already started soaking my beans because my taste buds are set on that Alfredo.
Tiffiny Felix says
My sister and I were just the other day wishing for a lower-fat Alfredo recipe…Thanks for sharing this!
Bob says
Nice. I have to try this, Alfredo is the bomb, but I am trying to lose weight so I haven’t eaten it in what seems ages.
deeba says
Oooooh I love the skinny on Al. My current soft cheese making obsession, including ricotta & mascarpone, would fit in here beatifully. Love what you’ve posted today Cathy! Just my kind of non-eggy low cal Al!! Grazie!!
clumbsycookie says
Oh who doesn’t love a creamy Alfredo sauce?! It’s my brother’s favourite of all times. I like this lighter version, makes a great alternative and looks as nice as the original!
Jennifer says
I haven’t had Fettuccinie Alfredo in years. This recipe sounds really good!
HoneyB says
ummm, I have a love affair with Al too…
Lydia says
Sometimes you just have to have Alfredo sauce. Like mac and cheese, it’s the ultimate comfort food. Next time the urge strikes, though, I’m going to try this slightly healthier version.
Marlene says
You are now my own personal hero and I love you for this…ahhhhhhhh. Al for breakfast? Do you think I can pull this one off?
monique says
I am going to try this recipe with Al Dente Pasta (the brand).Maybe the classic Egg Fettuccine or perhaps even the Garlic Parsley.Al Dente cooks in just 3 minutes and tastes exactly like homemade. Yum
Katrina says
Love Lydia! (As if we’re best friends or something, yeah, she and I (fingers crossed) are tight, kinda just like Rocco and I!–hehehe)
This looks and sounds great. I’m always all for lighter versions of fattening things!
I don’t often do this, but there’s a lighter version of canned alfredo (a couple different brands), that I actually think aren’t bad and have used. Some better than others! đŸ˜‰
Spinach Tiger says
This looks just as good as the regular version which I always find heavy anyway. I like a touch of nutmeg though the scallions would be a nice new addition.
grace says
yeah, i always feel a little guilty when indulging on full-fat ‘fredo. i love your lightened version (and i love lidia)–great post!
Lea Ann says
Thank you SO much for this recipe. I love it too and only prepare it about once a year due to the richness. Will most certainly add this to my database.
annbb says
That looks wonderful!
Ricotta cheese is easy and fast to make – I was amazed to find out – and our local supermarket now carries goats milk. Bet one near you does too. Maybe you could make your own goat’s milk ricotta…
Fallon says
mm that sounds really good! I’m sure you can’t tell the difference of it being a “lighter” version. Looks just as good!
Barbara says
That looks just as gooey and delicous as the “real” version. Great photos! Copying now.
megan says
I would love to indulge in some skinny alfredo.
pam says
I love Lidia! I have Al so rarely, that when I do, I go for the gusto.
theUngourmet says
It’s so nice to find a yummy light alfredo sauce! I am such a nut for alfredo! I love it over pasta and I love to dip my bread into it! Yum!
I can’t wait to try this recipe! Thanks!
Tami Lyn says
Both of my girls love Alfredo sauce. I will have to try this when Hermit Crab comes home from college at Christmas!
Jennifer Fun House says
I too ador Alfredo–but mostly avoid it. this sounds like a great idea!!
Melynda says
Yum!!! I never allowed myself to become BFF with Al, but now I have a chance to get to know him a little better.
Steph says
Your lighter version looks delicious! Most of the time I can’t eat cream pasta because it’s way too rich.
Kate says
Love this. Love it! Just can’t eat it right now. Your recipe looks divine, though.
Chris says
I make a low-fat Alfredo for my kids that uses skim milk, garlic, flour, low fat cream cheese and parmesan. Not quite the real thing but close enough.
Leslie says
Me an Al go WAY back as well. I am a white sauce freak..however since my metabolism has run away, I stay clear of it(most of the time)lol
Looks divine!
Maria says
Sounds delicious!! Why don’t you try making your own ricotta using goat’s milk? I have a recipe for ricotta using cow’s milk but I bet you can substitute the cow’s milk for the goat’s milk.
The Duo Dishes says
This is one of the dishes that you’re happy to see a lower cal version of from time to time. There are many out there, but the ricotta is a really great addition.
dawn says
man does that ever look good. and it’s lighter you say? I didn’t think Linda could ever make something Italian in a ‘lighter’ form.
Zupan's Markets says
ItĂ¢â‚¬â„¢s so exciting to see everyone digging out their favorite comfort food recipes. Crisp, cool nights with warm, creamy Alfredo sounds just right.
imom says
Can’t do Al, but my daughter will be all over this recipe!
RobinSue says
I love Al and he likes my hips and I think he is a butt man too.
gfe--gluten free easily says
A new version of “heart attack on a plate” … oh, I mean, Al. LOL Seriously, this looks fabulous, Cathy. Ricotta center stage is fine with me. I just need to pick up some gluten-free noodles. This is one of our favorite dishes, but not one we have very often, of course. Can’t wait to try your new lighter version!
Shirley
Danielle says
Oh how I love Alfredo! I haven’t had it in a very long time…maybe I will try a lighter version one of these days!
kayola says
yummmmmmmmmmm I Ă¢â„¢Â¥ ALFREDO! Especially with garlic breadsticks dipped in it….