Everyone seems to love fettuccine Alfredo, also known as “heart attack on a plate”! My recipe is delicious and rich tasting but has a fraction of the fat and calories in the conventional version. The evaporated milk gives the sauce the creaminess and texture that butter and cream would traditionally provide.
1. Bring a large pot of water to a boil and cook the fettuccine for 8 to 10 minutes, until tender but firm. Drain.
2. While the pasta cooks, prepare the sauce. Combine the stock, milk, flour, mustard, garlic and pepper in a large skillet, whisking until the flour is incorporated. Stirring constantly, cook over medium heat until thickened, about 3 minutes.
3. Stir in the peas, half the Parmesan cheese and half the dill. Add the sauce to the drained pasta and toss.
4. Place on a serving platter. Garnish with the remaining Parmesan and dill, and scatter the smoked salmon overtop.
12 oz fettuccine
1 cup cold fish or chicken stock
1 cup 2 percent evaporated milk
3 Tbsp all-purpose flour
1 tsp Dijon mustard
A pinch of freshly ground black pepper
1/2 cup frozen green peas
1/3 cup grated Parmesan cheese
1/3 cup chopped fresh dill
6 oz smoked salmon, chopped
Nutritional Analysis per Serving
Protein 21 g
Fat 5.7 g
Saturated Fat 2.4 g
Carbohydrates 51.5 g
Cholesterol 16 mg
Sodium 498 mg
Fiber 2.7 g
Prep Time: 10 minutes
Cook Time: 10 minutes
Make Ahead: Make sauce up to a day in advance and refrigerate. Add extra stock when reheating if too thick.