There are many Fettuccine Alfredo recipes out there that try to be a “healthier” version of this classic. Some use low-fat cream cheese as an alternative ingredient to the cream or cut way back on the amount of butter added. I would say this is an indulgent dish. Serve it now and then, however when you do, prepare it correctly with both the butter and heavy cream.
1 pound dried whole wheat linguine (I prefer linguine to fettuccine pasta)
6 tablespoons unsalted butter
1 cup heavy cream
1/2 cup finely grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup of grated Parmesan cheese for garnish
Fresh parsley (for garnish)
Cook the fettuccine in a pot of boiling salted water until al dente (do not overcook as the pasta will continue to cook in the sauce at the end).
While the pasta is cooking, melt the butter in a medium saucepan over medium heat. Add the heavy cream and bring to a boil. Season with salt and pepper. Cook until sauce has slightly reduced, about 5 minutes. Remove from the heat. Add the 1/2 cup of the finely grated Parmesan cheese. Stir until smooth.
Drain pasta in a colander reserving 1 cup of the cooking liquid. Pour drained pasta into a large mixing bowl. Add 1 cup of the hot pasta cooking water into drained fettuccine. Toss well until incorporated into the pasta.
Add Alfredo sauce and mix well.
Arrange the Fettuccine Alfredo on individual plates.
Garnish with the fresh parsley and the other 1/2 cup of freshly grated Parmesan cheese.