For many years now I have been accosted in the streets by my recipe fans, begging me to come up with a lighter version of my fettuchini alfredo. For many years I refused -saying if you’re going to eat fettuchini alfredo- eat it the right way -full cream!! But as I realized in the last few years, that I was being stubborn and food snobbish for no reason. So I have tried and tested many recipes and have come up with this ultimate version of a delicious light alfredo sauce.
8 ounces whole wheat fettucine
1/4 cup part skim ricotta cheese (farmer or cottage cheese can be used as well if that is what you have on hand)
1/4 cup plain low-fat yogurt
1/4 cup skim milk
1/2 cup grated parmesan cheese
1 tablespoon unsalted butter or margarine
1/2 teaspoon black pepper
*1/2 tablespoon cornstarch* (you may or may not need this)
Add the ricotta (or cottage) cheese, yogurt, skim milk, butter, and 1/4 cup of the parmesan cheese to your pot. Turn the heat on low and stir well until everything is combined. If the sauce looks a little too watery, add the cornstarch and continue to stir until it has reached the desired thickness. Add you pasta to the sauce and mix well, garnish with more Parmesan if desired.