Alfredo-Style Sauce With Fettuccine Recipe

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Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 4

Ingredients:
1 medium-sized onion, finely chopped
2 cloves garlic, minced
1/4 cup dry white wine or dry sherry
1 tablespoon butter or margarine
1 1/2 tablespoon cornstarch
2 3/4 cups 1-percent fat milk
1/4 cup Parmesan cheese, grated
1/2 cup Parmesan cheese topping
1/2 cup nonfat sour cream
1/4 cup chopped chives or thin-sliced scallion tops, plus more for garnish
1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon-style mustard
1/8 teaspoon white pepper
Salt, to taste (optional)
12 ounces non-egg fettuccine noodles cooked according to package

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Directions:

In a 12-inch nonstick skillet, combine onions, garlic, wine and butter. Cook over medium heat, stirring frequently, 6 to 8 minutes or until onions are tender. If liquid begins to evaporate, add a bit of water.

In a cup, combine cornstarch with 1/4 cup milk; stir to mix well. Pour remaining 2-1/2 cups milk into skillet; bring to a boil over medium heat. Remove from heat, stir in cornstarch mixture; place back on burner, stirring until mixture thickens. Boil 1 minute, stirring. Reduce heat so that sauce does not boil.

Stir in Parmesan cheeses. Stir in sour cream, mixing well and whisking if necessary to smooth. Stir in 1/4 cup chives, Worcestershire sauce, mustard and pepper, and stir well. Add salt, if using.

Cook over very low heat an additional 2 to 3 minutes until flavors are well blended. Arrange fettuccine on a serving platter. Top with sauce. Or serve individual portions of pasta with sauce.

Garnish with additional chives, if desired.

This recipe from CDKitchen for Alfredo-Style Sauce With Fettuccine serves/makes 4

Recipe ID: 42164

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