Indulge in the creamy richness of Fettucine Alfredo without the guilt! This lighter version of the classic Italian dish retains all the deliciousness while cutting back on some of the calories. We use Pecorino Romano cheese, renowned for its sharp and robust flavor, and pair it with a small amount of cornstarch to create a luscious sauce that coats the fettucine beautifully. The addition of butter, cream, and a generous sprinkle of freshly ground black pepper provides the perfect balance of flavors. With a simple yet satisfying preparation, you can enjoy a comforting and lighter Alfredo sauce that will leave you wanting more.
Servings: 4
INGREDIENTS:
- 2 ounces Pecorino Romano, grated (about 1 cup), plus extra for serving
- ½ teaspoon cornstarch
- 4 tablespoons unsalted butter, cut into chunks
- Freshly ground black pepper
- ½ cup heavy cream
- 1 pound fresh fettucine
- 2 tablespoons chopped fresh chives or parsley
- Kosher salt
INSTRUCTIONS:
- In a small bowl, combine the grated Pecorino Romano cheese with cornstarch, tossing the cheese to coat it evenly. Add the chunks of unsalted butter, ½ teaspoon of freshly ground black pepper, and the heavy cream to the cheese mixture.
- Bring a large pot of salted water to a rolling boil. Add the fresh fettucine to the boiling water and cook until it reaches al dente consistency, which should take approximately 1½ minutes.
- Drain the cooked pasta, but remember to reserve 2 cups of the cooking liquid. Return the drained fettucine to the pot, and add the cheese mixture and 1 cup of the reserved cooking liquid. Set the pot over medium heat and stir the mixture constantly until the sauce thickens and coats the pasta, which should take about 2 minutes. If you desire a thinner sauce, you can adjust the texture by adding more pasta cooking water as needed.
- Stir in the chopped fresh chives or parsley and season the dish to taste with kosher salt and additional freshly ground black pepper.
- Serve the Lighter Fettucine Alfredo immediately, passing extra Pecorino Romano cheese at the table for those who want to add an extra sprinkle of cheesy goodness.
VARIATIONS:
- Quick Creamy Pasta with Prosciutto, Peas, and Arugula: Omit the chives and add 1 cup of thawed frozen peas, 3 ounces of prosciutto (cut into thin strips), and 3 cups of loosely packed arugula leaves after adding 1 cup of the reserved cooking liquid. Proceed with the same instructions.
- Quick Creamy Pasta with Lemon Zest and Rosemary: Omit the chives and stir in 1 teaspoon of grated lemon zest and 1 tablespoon of chopped fresh rosemary, along with the cream and butter. Follow the same instructions to complete the dish.
With these simple variations, you can enjoy a lighter Fettucine Alfredo with the classic creamy texture and delightful flavors, or experiment with the added freshness of peas and arugula or the bright zing of lemon zest and rosemary. Savor the comfort of this quick and satisfying pasta dish any time you crave a taste of Italy!
