2 cups of water (I like to use the water left from cooked pasta *)1 cup of milk
I chicken bouillon (Knorr)
3 tablespoons of corn starch dissolved in 1/4 cup of COLD water.
1/2 cup parmesan cheese
2 tablespoons of light butter
dash of nutmeg
salt and pepper to taste.
Normally, Alfredo sauce requires a lot of butter and heavy cream. So, if you are concerned with consuming lots of fat, try this lighter recipe for a healthier you without sacrificing any flavor.
Cook pasta according to package instructions, drain and reserve 2 cups of the water you used to cook your pasta. Return reserved water to a saucepan; add chicken bouillon and a cup of milk. Cook at medium heat. In a small container, mix ¼ cup of cold water, 3 tablespoons of corn starch and stir till dissolved. Add to your water and milk. Make sure you stir constantly. This will create a velvety cream. Finish sauce by adding ½ cup Parmesan cheese, 2 tablespoons of butter, a dash of nutmeg and salt and pepper to taste. Remove from the stove. If your sauce is too heavy, add a little milk to get the proper consistency.
As you can see, there is remarkably little butter and no heavy cream at all. This is a healthier version of the Alfredo sauce. If you want to give your sauce a gourmet touch, add ½ teaspoon of Tarragon or 2 tablespoons of a good white wine.
* This is now starchy water, it requires less corn starch.