I once ate true Fettuccine Alfredo at Ristorante D’Alfredo in Rome, where a giant picture of its namesake owner hangs on the wall. The big flavors of the dish were brought to bear by combining outsized amounts of butter and Parmigiano-Reggiano. It was that simple: butter and cheese. Not so simple, though, if you’re watching your waistline. This version eliminates the cream that many American versions call for but retains a little bit of the butter for flavor. The velvety-smooth texture is re-created with yogurt and thickened chicken broth. It may not be as authentic as the original, invented by Alfredo di Lelio, but it’s a very tasty version we can all live with (for a very long time).

　　

Ingredients

serves 4

　　8 ounces whole-wheat fettuccine

　　1 tablespoon butter

　　3 garlic cloves, minced

　　2 teaspoons cornstarch

　　Pinch of ground nutmeg

　　3/4 cup low-fat, low-sodium chicken broth

　　3/4 cup grated Parmigiano-Reggiano cheese

　　3/4 cup 5% Greek yogurt

　　Salt and freshly ground black pepper

　　

Step 1

Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package directions, 9 to 11 minutes; drain.

　　

Step 2

While the pasta is cooking, melt the butter in a large non-stick sauté pan over medium heat. Add the garlic and cook until it is fragrant, about 2 minutes.

　　

Step 3

Meanwhile, combine the cornstarch and nutmeg in a small bowl. Whisk in the chicken broth until smooth. Pour the mixture into the sauté pan, raise the heat, and bring the sauce to a simmer, whisking occasionally. Whisk in 1/2 cup of the cheese until it has melted. Remove the sauté pan from the heat and whisk in the yogurt until the sauce is smooth.

　　

Step 4

In a large bowl, toss the cooked fettuccine with the Alfredo sauce. Season with salt and pepper to taste, if desired. Top the pasta with the remaining 1/4 cup cheese, and serve.

　　

nutrition information

Step 5

Fat: 75g (before), 10.4g (after)

　　

Step 6

Calories: 1,220 (before), 336(after)

　　

Step 7

Protein: 18g

　　

Step 8

Carbohydrates: 47g

　　

Step 9

Cholesterol: 27mg

　　

Step 10

Fiber: 5g

　　

Step 11

Sodium: 745mg

　　Now Eat This by Rocco DiSpirito. Copyright © 2010 by Rocco DiSpirito. Published by Random House Publishing Group. All Rights Reserved.Hailed as the "Leading Chef of his Generation" by Gourmet magazine, Rocco DiSpirito received the James Beard Award for his first cookbook, Flavor. He went on to author Rocco's Italian-American (2004), Rocco's Five Minute Flavor (2005), Rocco's Real-Life Recipes (2007), and Rocco Gets Real (2009). DiSpirito also starred in the Food Network series Melting Pot, the NBC hit reality series The Restaurant, and the A&E series Rocco Gets Real.