Fettuccine Alfredo is a classic Italian recipe, originating from Rome, which has become popular worldwide for its creamy flavor and smooth texture. Its creation is attributed to Alfredo di Lelio in the 1910s, who sought a simple and delicious way to prepare pasta for his pregnant wife. Although the original recipe uses butter and Parmesan cheese, in Latin America this preparation has different variants and names. In countries like Mexico and Colombia, it is simply known as "Alfredo Pasta," while in Argentina and Chile it may also be called "Fettuccine with white sauce." This versatile sauce adapts very well to local ingredients and lighter variants, ideal for those looking to watch their diet without giving up flavor.
Fat-free fettuccine alfredo
How to prepare fat-free Fettuccine Alfredo
Mix 1 teaspoon of cornstarch and 1 teaspoon of skim milk in a saucepan.
Add the rest of the skim milk and bring to a boil.
Reduce the heat to medium and slowly add the fat-free cream cheese, stirring constantly.
Simmer until the mixture thickens.
Add salt and pepper to taste.
Sauté mushrooms and green onions in a non-stick skillet sprayed with cooking spray.
Cook the fettuccine according to the package instructions.
Mix the cooked noodles with the sauce.
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Ingredients (7)
- Evaporated Skim Milk
- Corn Starch
- Fat-Free Cream Cheese
- Mushroom
- Scallions
- Fettuccine
- Salt And Pepper
Instructions (10 steps)
- 1 Mix 1 teaspoon of cornstarch and 1 teaspoon of skim milk in a saucepan
- 2 Add the rest of the skim milk and bring to a boil
- 3 Reduce the heat to medium and slowly add the cream cheese
- 4 stirring constantly
- 5 Cook over low heat until the mixture thickens
- 6 Add salt and pepper
- 7 Sauté mushrooms and green onions in a non-stick skillet sprayed with cooking spray
- 8 Cook the fettuccini according to the package instructions
- 9 Mix the cooked noodles with the sauce
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Nutritional Information
Calories:
361 kcal
Protein:
0g
Carbohydrates:
6g
Fat:
6g
Azúcar:
0g
Sodio:
38mg