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Fettuccine Alfredo, a lighter version

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Adapted from Lidia Matticchio Bastianich

8 ounces dried fettuccine
1 cup part-skim ricotta
2/3 cup 2% milk
1/2 cup chicken broth
4 Tablespoons butter
1/4 cup finely grated Parmigiano-Reggiano cheese (not shredded)
Salt and freshly ground pepper to taste
1 cup scallion, chopped (optional)

Boil salted water for the pasta over high heat and cook the pasta al dente. (How do you know it's al dente?  Cut a piece, if you see a small, white dot in the center, it's perfect.) 

Blend the ricotta, milk and chicken broth in a blender until smooth.  Set aside.

Melt butter in a large sauté pan over medium heat.  Add the ricotta mixture to the pan before the butter is completely melted.  Simmer 2-3 minutes.

Add pasta taken directly from the pasta water to the sauté pan.  Bring the sauce and pasta to a boil, stirring to coat.  Cook until the sauce is reduced to a thick, creamy consistency. However, don't over do it, longer and your sauce could get grainy.

Remove from heat and sprinkle with grated cheese and season to your liking with salt and freshly ground pepper.  Toss and serve.

Scallions gives it a nice color and a bit of flavor.

Serve immediately.

 

-- Recipe courtesy of Cathy Pollak

 

 

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