The Chew: Classic Fettuccine Alfredo Recipe & Light Alfredo Recipe

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The Chew Extra Value Friday: Fettuccine Recipes

Do you want to save money or do you want to save calories? No matter what you have in mind, The Chew had two Fettuccine Alfredo Recipe options for you. Michael took the cost-conscious approach, which is always appropriate on Extra Value Friday. Daphne Oz had a low calorie version that means you can have less guilt and more pleasure with your pasta entree.

The Chew: Michael Symon Fettuccine Alfredo Recipe Ingredients

The Chew: Classic Fettuccine Alfredo Recipe & Light Alfredo Recipe

The Chew made two versions of a Fettuccine Alfredo Recipe, that can help you watch your budget or watch your calorie count, depending on your dining mood.

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  • 1 1/2 lb Fried Fettuccine
  • 1 stick Butter
  • 1 cup Parmesan
  • 1 Shallot, minced
  • 1/3 cup Parsley
  • Olive Oil
  • Salt & Pepper

The Chew Fettuccine Alfredo Recipe Directions

  1. Boil a pot of salted water. Cook pasta one minute under box directions.
  2. In a saute pan over medium heat, cook shallots in olive oil until tender.
  3. Add butter and swirl. Stir in chopped parsley.
  4. Drain pasta and reserve the cooking water.
  5. Add pasta to saute pan with 1/4 cup pasta water.
  6. Toss parmesan to combine and cook for another minutes.
  7. Garnish with extra cheese and parsley.

The Chew: Daphne Oz Alfredo Recipe Ingredients

Daphne figured out a way to make this even lighter and guilt-free. Michael’s recipe had about 750 calories, while Daphne’s came in at right around 400 calories per serving.

  • 1 lb Fettuccine
  • 4 cups Cauliflower, chopped
  • 1 cup Milk
  • 2 tbsp Butter
  • 1 Shallot
  • 1/4 cup Parmesan
  • 1/2 cup White Wine
  • 1/4 tsp Nutmeg
  • 1/3 cup Parsley
  • Olive Oil
  • Salt & Pepper

The Chew Light Alfredo Recipe Directions

  1. In a sauce pot, combine milk and cauliflower with salt and pepper.
  2. Bring to a boil; reduce to a simmer. Cover and cook about nine minutes.
  3. With a slotted spoon, transfer cauliflower to a blender and puree with the cooked milk.
  4. Add butter and blend until smooth. Adjust seasoning to taste.
  5. In a pot, boil salted water and cook pasta one minute under box directions.
  6. Saute shallots on medium heat with olive oil for two and a half minutes.
  7. Use white wine to deglaze the pan, letting it reduce for 90 seconds.
  8. Add pureed cauliflower and about 1/3 cup pasta water.
  9. Remove cooked pasta from pot and add to the cauliflower sauce.
  10. Top with fresh nutmeg and add more pasta water if needed.
  11. Serve with parmesan and parsley.

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