My New Favorite Fettuccine Alfredo Recipe - Grateful Prayer

I recently saw Lidia Bastianich prepare Fettuccine Alfredo using just a few ingredients. Although I already have a favorite recipe, I know it is high in calories. I made this version lighter and love how quickly it comes together as the pasta is cooking. Don’t be afraid to use the sage ~ it infuses just a hint of flavor.

Sage-infused Fettuccine Alfredo is an easy recipe for a lighter, healthier version of Fettuccine Alfredo. Serve with a crisp salad or topped with grilled chicken for a lovely Easter dinner, romantic Valentine’s Day or whenever you want a special pasta meal.

If you want to make the meal extra hearty, top with grilled shrimp or, our favorite, Marinated Chicken.

Sage Infused Fettuccini Alfredo

slightly adapted from: source Lidia’s Italy

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Serves 6

INGREDIENTS:

1 teaspoon kosher salt, plus more for pasta pot

1 pound dried fettuccine

2 cups heavy cream, or half-and-half (I use fat-free half & half)

1 cup pasta cooking water, reserved, if needed

4 tablespoons unsalted butter

10 fresh sage leaves

1/2 – 3/4 cup grated Grana Padano, (or Parmigiano-Reggiano)

the following ingredients are optional

1 cup frozen peas (optional but preferred by my family) You can substitute asparagus or broccoli for peas if you prefer or leave them out completely.

Dash ground nutmeg

Squeeze of Lemon

DIRECTIONS:

Bring a large pot of salted water to boil for pasta. When you are ready to begin the sauce, slip the fettuccine into the water.

Combine the cream, the butter and sage, in a large skillet over medium heat. Stir to melt the butter and bring just to a simmer. Let simmer lightly for a minute or two, so the cream infuses the sage leaves. Stir in half of the grated cheese and allow to thicken slightly; add peas, nutmeg and lemon juice, if desired.

When the fettuccine is al dente, transfer it directly to the skillet with the simmering sauce. Season with the salt and return to a simmer. Simmer, tossing with the tongs, just until the sauce begins to coat the pasta, another minute or two. Remove sage. Remove from heat, sprinkle with the remaining grated cheese, and toss until creamy. Add reserved pasta water if needed. Serve immediately.

Here is my original recipe for Fettuccine Alfredo:

Fettuccine Alfredo

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INGREDIENTS:
½ of a (1-pound) package Fettuccine, uncooked
1/3 cup softened butter
¾ cup whipping cream, room temperature (I use fat-free half and half)
¾ cup freshly grated Parmesan cheese
½ teaspoon salt
1/8 teaspoon white pepper
Dash ground nutmeg
Coarse ground pepper
2 Tbs. chopped fresh parsley
Grated Parmesan cheese (optional)
peas (optional)

DIRECTIONS:

Cook Fettuccine according to package directions Drain well and place in warm serving dish large enough for tossing.

In pan, add butter and garlic, heavy whipping cream, grated cheese, salt, nutmeg, pepper

In Dutch oven, prepare Fettuccine according to package directions; drain. Remove pan from heat. In same pan, combine hot fettuccine and butter; toss to coat. Add one-half the cream; toss well. Add one-half the Parmesan cheese; toss well. Add remaining cream; toss well to coat. Add remaining Parmesan cheese, salt, pepper and nutmeg; toss well until coated and creamy. Arrange in warm serving dish. Serve immediately with pepper and Parmesan cheese. Refrigerate leftovers. 4 servings.

Fettuccine Alfredo replaced our traditional Ham for Easter dinner this year to the delight of our son-in-law, Josh. My heart was warmed as I heard him tell his children how I made it for a special Valentine’s Day dinner when he and their mom were dating.

Easy recipe for a lighter, healthier version of Fettuccine Alfredo, Serve sage infused Fettuccine Alfredo with a crisp salad or topped with grilled chicken for a lovely Easter dinner, romantic Valentine's Day or whenever you want a special pasta meal.

If you liked this recipe you might also enjoy:

Sally Lunn Batter Bread

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Comments

Olga says
April 8, 2013 at 5:08 pm
I love Fetuccine Alfredo! I have sage growing in my yard, so I'll try the Sage Infused recipe; it sounds really good.
Wonderful family pictures!
Senka I says
April 8, 2013 at 1:11 pm
Hi,
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Tammy@T's Daily Treasures says
April 8, 2013 at 5:14 am
What a beautiful family you have! I see dating worked out well for Josh and Jamie. Ha! My ex-mother-in-law taught me how to make fettucine which is similar to the recipe you just tried. I use light cooking cream or mascarpone with a little skim milk, butter or olive oil, garlic powder, parmesan cheese and dried parsley. Sometimes I add cayenne for a little kick. My oldest son loves the stuff! Since I don't eat meat, I just serve it up with a big portion of steamed broccoli. Yum! Have a great day. Tammy
Cottage and Broome says
April 8, 2013 at 2:46 am
Both recipes sound yummy. I think I'd try your suggestion and use broccoli or asparagus. Thanks for sharing, will pin this to try, Laura
lindsey says
April 7, 2013 at 1:41 pm
That recipe looks wonderful and your family photo is beautiful!
podso says
April 7, 2013 at 9:40 am
I was glad to hear the non fat half and half worked in this recipe. My husband had this last night in a restaurant and we talked about the peas that were in it; I probably would choose broccoli. I love it with chicken. Thanks for this recipe. And such a nice picture of your family around the table enjoying it!
Cheryl says
April 7, 2013 at 1:24 am
That looks delicious…I must try this recipe! (Is the lighter version as good as the other?)
Sweet memory of your son-in-law…no wonder that melted your heart. 🙂
Happier Than a Pig in Mud says
April 6, 2013 at 10:11 pm
I haven't had Alfredo in years, love this lightened up version:@)
Pondside says
April 6, 2013 at 10:10 pm
I love this sort of recipe and have already hit 'print'. The peas just say 'springtime' when they're added to it.
Barbara F. says
April 6, 2013 at 2:47 pm
Was perusing Pinterest I saw this pin, had to hop on over! Looks luscious, I love the addition of peas, and the chicken too. I'm not a butter lover, but I may have to try this dish for company. xo