Fettuccine Alfredo (Lighter Version)
This recipe offers a lighter, quicker take on classic Fettuccine Alfredo, using fresh linguine and a creamy, cheesy sauce. By incorporating cornstarch with milk and a touch of light cream, it delivers a luxurious texture and satisfying flavor in just 15 minutes, perfect for a delicious and less heavy meal for four.
Equipment
- 1 Large Pot For cooking pasta
- 1 Medium Saucepan For preparing the Alfredo sauce
- 1 Whisk For combining ingredients and thickening sauce
- 1 Measuring Cups and Spoons
- 1 Cheese Grater For freshly grated Parmesan
Ingredients
Main
- 1 pound fresh linguine
- 1 1/2 teaspoons cornstarch
- 1 cup milk
- 1 tablespoon butter
- 1/4 cup light cream
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Bring a large pot of generously salted water to a rolling boil for the linguine.
- In a small bowl, whisk together the cornstarch with approximately 2 tablespoons of the milk until a smooth, lump-free slurry forms.
- In a medium saucepan, melt the butter over medium heat until just foaming.
- Gradually whisk in the remaining milk and the light cream into the melted butter. Bring the mixture to a gentle simmer, then slowly whisk in the cornstarch slurry.
- Continue to cook, stirring constantly with the whisk, until the sauce thickens slightly, typically 2 to 3 minutes. Remove the saucepan from the heat.
- While the sauce is thickening, cook the fresh linguine in the boiling water according to package directions until al dente, usually 2-3 minutes for fresh pasta.
- Before draining the pasta, reserve about 1/2 cup of the starchy pasta cooking water. Drain the linguine thoroughly.
- Add the freshly grated Parmesan cheese to the prepared sauce, stirring vigorously until the cheese is completely melted and the sauce is smooth and emulsified. Season the sauce with salt and freshly ground black pepper to taste.
- Transfer the drained linguine directly into the saucepan with the Alfredo sauce. Toss the pasta vigorously to ensure every strand is evenly coated.
- If the sauce appears too thick or clinging excessively, add a tablespoon or two of the reserved pasta water, stirring until the desired creamy consistency is achieved. Serve immediately.
Notes
To achieve a perfectly smooth sauce, always create a cornstarch slurry by thoroughly whisking the cornstarch with a small amount of cold milk before adding it to the warm liquid; this prevents lumps. Cook the linguine al dente and always reserve some starchy pasta water; it's invaluable for emulsifying the sauce and adjusting its consistency if it becomes too thick. Incorporate the Parmesan cheese gradually off the heat to prevent it from clumping and ensure a silky finish. A pinch of freshly grated nutmeg can elevate the flavor profile, and fresh cracked black pepper is non-negotiable. Serve immediately for optimal texture.