Faux Fettucine Alfredo More Cool Weather Cooking Pasta Gratin with Mushrooms and Fontina Cheese Macaroni con Chile con Queso Patti's Over-the-Rainbow Macaroni and Cheese Faux Fettucine Alfredo Main Recipe Index Share this recipe with your friends! Makes 4 to 6 servings Rich, creamy, unctuous fettucine Alfredo is a culinary hedonist's dream. My rendition is all of these, but surprising devoid of heavy cream. Note that while liquid egg substitute is salmonella-free, egg whites are not, so don't be tempted to use whites as an alternative. This is from Mr. Pasta's Healthy Pasta Cookbook. 1 1/3 cups (about 11 ounces) nonfat ricotta cheese 2/3 cup skim or 1% milk 1/2 cup freshly grated Parmigiano-Reggiano cheese 1/4 cup liquid egg substitute 1/8 teaspoon salt 1/8 teaspoon freshly ground black pepper 1 pound fresh fettucine 1. In a blender or food processor, puree the ricotta, milk, Parmigiano, liquid egg substitute, salt, and pepper. Set aside. 2. Meanwhile, in a large pot of lightly salted boiling water, cook the pasta until barely tender, about 2 minutes. Drain well, and return to the cooking pot. 3. Add the cheese sauce and mix well. Cook over low heat, stirring constantly, just until the sauce is heated through and lightly thickened, about 1 minute. Do not boil. Transfer to a warmed serving bowl and serve immediately.

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