I absolutely love the smooth, creamy taste of alfredo sauce. Of course it pairs perfectly with fettuccine, but it goes well with so many other thingsl. It’s delicious with seafood, chicken and veggies too. However, the traditional way of making this versatile sauce (mainly with butter, cream & cheese) is loaded with calories and saturated fat. This lighter version of the recipe still has the same creamy taste, but I’ve amped up the protein and lowered the fat. It’s almost guilt free!
- 1 cup evaporated skim milk
- 2 cups cottage cheese
- 1/2 cup freshly grated parmesan cheese
- Salt & fresh pepper to taste
- 1 tablespoon dried parsley
In a large pot of boiling, salted water, cook the fettuccine for 8-10 minutes until al dente. Drain and return to the pot. Meanwhile, place the evaporated milk into a sauce pan and place over a medium heat. Bring to a boil and add both cheeses along with the spices. Lower the heat and simmer, stirring, until all the cheese has melted. Pour over the cooked fettuccine and toss to coat. Serve with a sprinkle of additional parmesan cheese if desired.