Fettucini Alfredo

This recipe is a slightly lightened up version of the classic favorite.  It’s not a low calorie version but I cut a few corners while maintaining a rich and creamy texture.  The original recipe was one from Emeril Lagasse but I wanted a lighter creamier sauce so I made a few changes. I add some frozen peas for a little color.   For myself, this recipe was my entire dinner paired with a nice salad.  For my husband, I marinated a chicken breast in some Italian dressing and grilled it.  Alfredo sauce does not reheat particularly well for left overs, it comes out a little lumpy.  Personally I don’t mind it and plan on taking  a serving to work tonight for my dinner.

Fettucini Alfredo

1 lb fettucini pasta

4 tablespoons unsalted butter

1 large or 2 small shallots finely chopped.

1/2 cup heavy cream

1 1/2 cup fat free half and half

1 to 1 1\/2  cup parmesan cheese

salt, pepper to taste

1/4 teaspoon red pepper flakes (more if you like)

a teeny tiny pinch of nutmeg (optional)

8 oz frozen peas

1 teaspoon cornstarch  mixed in 3 teaspoons cold water stirred until no lumps

Cook pasta according to package directions and your personal taste.  Add the frozen peas to the pasta during the last minute or two of cooking.   Once cooked drain well.   Heat the  butter on medium high and add the shallots.  Saute until lightly browned.  Add the cream and half and half and stir until well heated 3-4 minutes.  Stir in the cheese and seasoning mix well.  Add in the cornstarch mixture stirring and allowing to come to a light boil to thicken.  Once it reaches the desired consistency turn off the heat and toss with the pasta and peas.  Serve immediately

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