Recipe: Lighter Fettuccine Alfredo
Ingredients
- 12 oz dried fettuccine
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 tbsp all-purpose flour
- 1 12oz can non-fat evaporated milk
- 8 oz light cream cheese (neufchatel cheese)
- 1/3 cup grated parmigiano reggiano
- 1/2 tsp Italian seasoning
- Salt
- Pepper
Instructions
- Ingredients
- Add fettuccine to a pot of salted boiling water. Cook until al dente, according to the directions on the package (about 11 minutes). Reserve about 1/2 cup of pasta to water.
- Heat a 2 quart sauce pan over medium heat. Add butter and melt.
- Add minced garlic and cook until fragrant, about 1-2 minutes.
- Add flour and stir until combined with butter to create a roux. Cook until blonde in color, about 1 minute.
- Add evaporated milk. Turn heat to medium high and simmer until thickened, about 5-7 minutes. It should coat the back of a wooden spoon and stay separated when you slide through with your finger.
- Reduce heat to low and stir in cream cheese. Stir constantly until the cream cheese is melted and the sauce is smooth, about 2 minutes.
- Add parmigiano reggiano and Italian seasoning. Season with salt and pepper, to taste. Stir to combine.
- Once the fettuccine is cooked and sauce is finished, add the pasta to the sauce. Toss together over low heat until the pasta is well coated. Slowly add pasta water to thin the sauce, if needed.
- Serve Immediately
The most popular Italian dessert is undoubtedly tiramisu, a combination of lady finger biscuits, eggs, mascarpone cheese and sugar. There are many variations of this recipe, but I prefer the classical one, which is appreciated by the entire family. Here is the recipe, it makes up to 8 servings.
Tiramsu
Ingredients
- ● 500gr Mascarpone cheese
- ● 5 eggs
- ● 2 packages lady fingers
- ● 6-7 Tablespoons sugar
- ● 4 cups coffee, espresso sized cups
- ● 4 Tbsp powdered cocoa.
Instructions
- It’s better if you bring all the ingredients to room temperature before you start. Make the espresso and pour it into flat-bottomed bowl and allow cooling to room temperature.
- Now start working the eggs by separating yolks and whites.
- In a bowl beat egg yolks and sugar with an electric beater, until creamy white.
- Add mascarpone and mix by hand with a whisk, until blended. Leave it in the bowl.
- In a second bowl, beat egg whites until fluffy. It’s important to use clean and dry whisk and bowl, and to add a sprinkle of salt to the whites, so that you obtain a perfect result.
- Add beaten egg whites into mascarpone mixture and mix only enough to blend, using a tablespoon. Over mixing will deflate the egg whites and ruin the consistency.
- Quickly dip the ladyfingers in the espresso bowl. They will absorb the coffee very quick, so if you soak them in the espresso, you will end up with a soupy instead of a creamy tiramisu.
- Build a layer of dipped ladyfingers across the bottom of the serving bowl. Spoon a layer of the creamy mixture across the layer of ladyfingers. Use about 1/2 of the mascarpone mix. You can make the layer as big as you want it, it depends on how do you like best: with more cream or less. So, the layer should be about 1cm thick or more.
- Dip another layer of ladyfingers and lay them on the mascarpone mix. Spoon a second layer of mascarpone mixture across the second layer of ladyfingers, using the remaining mascarpone mix. The layer should be about 1cm thick or more.
- Sift cocoa on top of the second mascarpone layer. The cocoa should sprinkle down in an even layer.Refrigerate for at least 4 hours before serving. The Tiramisu will taste good for several days if refrigerated.
- Ready to serve.
- Another way of serving it is in individual cups. You just fill ¾ of the cup with cream, then stick 3 lady fingers, previously dipped in the coffee, and sprinkle the cocoa. Refrigerate it, too.
- Buon Appetito!
