I LOVE Fettucini Alfredo, the dish famously discovered by Alfredo de Lelio. A big bowl of pasta smothered in a thick creamy sauce is like a huge serving of comfort for me. The only problem is that the dish, whilst delicious, is very highly caloric. I was searching for a lower calorie version of my favorite pasta recipe and stumbled across this recipe by Rocco DiSpirito. It uses only one tablespoon of butter and features low-sodium chicken broth and Greek yogurt among the main ingredients. It also looked very easy to pull together. To give it the ultimate taste test I served it to my husband and daughter one night to see what they thought of remade classic. My husband was none the wiser, admiring the tang from the yogurt and asking me what kind of cream I had used. He was thrilled to see it was, in fact, yogurt and what he was eating was significantly lighter than the usual version. A success all around, I am definitely making this again soon!

Lightened Up Fettucini Alfredo

1 lb. fettucini

1 tablespoon butter

3 cloves garlic, minced

2 teaspoons cornstarch

Pinch of ground nutmeg

¾ cup low-sodium chicken broth

¾ cup grated Parmesan cheese

¾ cup Greek yogurt (not fat-free)

Pinch of salt and pepper

1. Cook the pasta in salted water according to package directions.

2. Meanwhile, in a small sauce pan met the butter over medium heat and add the minced garlic. Cook the garlic for about 2 minutes, or until fragrant, but not burned.

3. Whisk the cornstarch, chicken broth and nutmeg together in a bowl and add it to the butter and garlic. Bring the mixture to a low simmer for about 1 minute, then whisk in half of the Parmesan cheese. Remove the pan from the heat and whisk in the yogurt until the sauce is smooth.

4. Toss the sauce with the drained pasta and add a pinch of salt and pepper if desired. Serve topped with the remaining cheese.

adapted from Rocco DiSpirito

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