Everyone loves a good, creamy pasta sauce. Nobody loves the calories and fat that are inevitably part of the deal. How to solve that problem? Most Alfredo recipes call for some very basic ingredients: butter, cream, and Parmesan. That’s what makes it Alfredo. The Parmesan is not negotiable. The butter can be reduced, but it’s still a must. That leaves us with cream. I had been told that evaporated milk is a good substitute for cream in recipes, but I was a little skeptical. Let’s talk numbers first and I think you’ll be willing to try the milk. In a 12 oz can of evaporated milk there are 24 g of fat and 480 calories. In the same 12 oz of cream you will find 83 g of fat and 835 calories. Eye-popping difference, right?
Skinny Alfredo Pasta
- 2 TBSP butter
- 1 tsp flour
- 2 TBSP grated Parmesan (the kind in the big green canister)
- ¼ tsp salt
- ¼ tsp garlic
- 1 12-oz can evaporated milk
- 5 oz shredded Parmesan (I have also used Italian Blend and it’s not bad)
In a saucepan, melt your butter and add the flour, grated Parmesan salt, and garlic. Think of it as making a roux for your sauce. Cook it on medium to medium-high heat until it is bubbly (have to cook that flour!)
Add the can of evaporated milk and stir continuously until it starts to thicken. Add the shredded Parmesan and stir until melted. I serve this over penne or farfalle pasta generally and it will make about five good sized servings. Adding grilled chicken is also a great option to make it stretch a little. It will also work as an alternative to red sauce for making your own pizzas. Who doesn’t appreciate versatility?