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. 

RECIPE INSTRUCTIONS
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.

INGREDIENTS
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

NOTES
Nutritional Analysis per Serving

Calories 339
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.

Serves 6