Review: Fettucine Alfredo

[hka]

I made the Fettucine Alfredo from the CL Complete Cookbook last night. It was fabulous! I've made lowfat fettucine recipes before that tasted good but this one was a definite keeper! Here's the recipe if you're interested.

Fettucine Alfredo

8 oz uncooked Fettucine Pasta
1 tbls butter or margarine
1 tbls flour
2 cloves garlic minced
1 1/3 cup skim milk
1 1/4 parmesean cheese
2 tbls light cream cheese

Melt butter in a sauce pan. Add the minced garlic and saute for 1 minute then add the flour to the butter/garlic mixture. Slowly add the milk stirring constantly. Cook until thickened and bubbly about 8 minutes. Add 1 cup parmesean cheese and stir until completely melted. Drain the pasta and put the two tablespoons cream cheese in the pan and stir until melted. Add the cheese sauce to the cream cheese sauce and mix well. Then add the pasta. Sprinkle the rest of the parmesean cheese on top.

I wrote this from memory so I may have forgotten something. Actually, I think I may have forgotten the parsely but I didn't put that in mine. I made mine the way I wrote it above, but I used cream cheese with garlic seasoning. I would imagine that you could also add the two tablespoons of the cream cheese to the sauce and melt it in there. I'm not sure why they have you put it in the separate pan and then add the cheese sauce. I think it would work fine either way.

Anyhow, this was really great so if you love Fettucine Alfredo, I'd highly recommend it. I served it with the Creamy Ceasar salad from the CL Complete Cookbook and sourdough bread. It was yummy! http://www.cookinglight.com/bbs/biggrin.gif

[DmOrtega]

I totaly agree. I've been making this for 2 years. I add the cream cheese to the same pan as the sauce. It's not a problem. There have been times when I didn't have cream cheese on hand, so I didn't add any. I highly recommend adding the cream cheese. It just isn't as good without it.
I like to add steamed broccoli and cooked chicken to the pasta, as well.

[Wendy w]

I have made this before and it is very good and does taste like the "real" thing.

PS, I think I know what I'm having for dinner tonight!

[This message has been edited by Wendy w (edited 06-06-2001).]

[KathrynY]

Also a favorite at our house. The old dog-eared copy of the May '94 CL where this originally appeared has an honored place on my cookbook shelf, open to this recipe! http://www.cookinglight.com/bbs/smile.gif

[hka]

Wow! I had no idea that this recipe was so old. I'm so sad that it's taken me this long to find it! Just kidding!

Wendy w, I agree with you that this tastes like the real thing. It is so wonderful!

[laughsandlaughs]

anyone mind posting the nutritional information and the number of serving sizes?

Thanks so much!

[Peggy]

Here you go...

Yield: 4 servings (serving size: 1 cup)

Calories 386 (27% from fat); Fat 11.5gm; Protein 19.9gm; CARB 49.5gm; FIBER 1.4gm; CHOL 23mg; IRON 2.6mg; SODIUM 517mg; CALC 418mg.

Peggy

P.S. We "West Coasters" seem to be lurking around these boards together tonight! http://www.cookinglight.com/bbs/smile.gif

[This message has been edited by Peggy (edited 06-07-2001).]

[MelissaAS]

hka- Quick question: Is it I 1 1/4 cups of parmesan cheese? tablespoons? Thanks- I'll be trying this one soon!

[Mamasue]

Melissa....it is 1 1/4 cups of parmesan cheese. This recipe is awesome! I have made this with penne and brocolli; penne with asparagus.

[Jewel]

I think you folks have just decided what I'm making for my 'solitary' dinner tonight! DH is working late, he's more of a 'tomato' sauce than a 'creamy' sauce fan, so this is perfect! Whole Wheat Penne is sitting in the cupboard waiting for me, and I even have some cooked chicken I need to use up that I can toss in!!

Usually when he works late I have Cap'n Crunch for dinner! Move over Cap'n!! http://www.cookinglight.com/bbs/wink.gif

[HDgirl]

They got me too. I think I'll use penne and add asparagus. Can't wait!!

[Sabrinah]

I have made this a couple of times before and had problems making the sauce very smooth. Anyone else have that problem? I used shredded parmesan cheese vs. grated. I expected this dish to be smooth and creamy the way it looked in the picture (CL Complete). But mine came out not very smooth and more grainy. I'd love to make this again. Any suggestions for improvement?

[mmm!]

The Fettucine Alfredo recipe sounds awesome, I've yet to find a light recipe of alfredo that I like either. Using the cream cheese is a new twist. I can't wait to try it.
mel

[Peeps]

I've made this a number of times and its fantastic! Except the version I have (printed from the recipe finder on this site) has you cooking for the 8 minutes, then stirring in the cream cheese for 2 minutes until melted and smooth, then adding the parmesan last. Sabrinah, you might want to try it that way. I find to get it creamy I just really keep whisking the parmesan in until its all melted and then add the noodles right into the pan right away - you do have to work sort of quickly. I've used shredded parmesan too and it works fine.

[ama47369]

WooHoo!

I am so excited about this recipe, next time we make a chicken alfredo pizza-I can eat it with less guilt. Thanks for the recipe!

[ReneeV]

Hi All,
This is one of my favorite CL recipes of all time. I often make the sauce without the pamesan cheese and it is a wonderful white sauce for veggies!

Renée

[gertdog]

Just adding another positive review. I made this last night... easy and sooo good! Talk about satisfying a craving!

I threw some broccoli florets into the boiling water for the last 3 minutes that the pasta cooked. Yum!

My housemate wandered in while I was making it. I offered him a taste and he liked it so much, he added all the ingredients to his grocery list so he can make it later this week!

[mb]

is there something wrong with me when i make this? everyone says it's so wonderful, but i've made it twice now, and it just doesn't satisfy my fettucine alfredo tastebuds. the first time, i forgot to add the flour (uh oh!), but the second time, i followed the recipe to a T. oh well. maybe i'll just save fettucine alfredo for when i go out to eat (not that it would be light...) :rolleyes:
marisa :)

[Linda in MO]

Marisa, we love this too, but I make it a little different. I use 2 % milk and I am more generous with the cream cheese. I use atleast 3 to 4 tablespoons. And I just add the cream cheese to the thickened milk mixture and let it melt.

[MrsReber]

I just made this last week. I think perhaps I made too much fettucine, however. It didn't seem like enough sauce! I thought it was good, but it definitely needs something- a little seasoning of some sort. I added some seasoned salt and some peas. I think perhaps more veggies is the answer. It did seem a bit watery at first, but it thickened up pretty quickly.

[Angela]

Very yummy!!!