Pasta Alfredo

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Cook pasta in salted boiling water until al dente.

Reserve about 1 to 1.5 cups of pasta water.

Drain the pasta in a colander.

Return the pot to the stove over medium low to medium heat.

Add 1 tablespoon of olive oil to the pot.

Add minced shallot and sauté for about 1 minute until fragrant.

Stir in 1.5 cups of heavy cream.

Add about 0.5 cup of reserved pasta water and stir.

Turn the heat up to high and bring the mixture to a boil.

Reduce the sauce in half to thicken it.

Stir in 2 tablespoons of unsalted butter.

Season with kosher salt and freshly ground black pepper.

Stir in the reserved pasta.

Check the sauce thickness and add more cream or pasta water if needed.

Grate parmesano regano on top of the pasta using a microplane.

Garnish with chopped fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens