Monday, December 13, 2010

Better for you "Alfredo Sauce"


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.

1 comment:

My Kitchen in the Rockies said...

Light butter? Carlos, what is that? I always thought butter is butter, right? ( I LOVE butter!!!!)


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