Rehabbed Fettuccine Alfredo

Ingredients

  • 2 egg yolks
  • 2 tablespoons low-fat cream cheese
  • 1/2 cup low-fat sour cream
  • 1 cup l low-fat half and half
  • 1/4 cup Greek yogurt
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 pound whole wheat fettuccine

Rehabbed Fettuccine Alfredo

  1. Melt the cream cheese in a large saucepan over medium heat. Turn the heat down to low, and one at a time, slowly whisk in the half and half, sour cream and yogurt. Keep whisking often and try not to let the sauce boil, or it might break.
  2. Add a few spoonfuls of the sauce to the egg yolk in a separate bowl and mix. This is called tempering, and it heats the yolks slowly so that they don’t cook and clump up when added to the sauce. Add the yolks in a thin stream to the sauce, whisking the entire time. Stir in the parmesan cheese.
  3. Let the sauce cook on low for about 20 minutes or until thickened, whisking often, and never letting the sauce come to a boil.
  4. Prepare the pasta according to the instructions on the box. Toss with the sauce and serve immediately.