Pasta with Full-On Flavorful But Lighter Alfredo Sauce – all in Pictures

What’s not to love about pasta, cheese and cream? Nothing, except for the lead gut feeling after pounding down the last forkful. You want to find the criminal? It’s the heavy cream traditionally called for to make the cheese sauce.

We can fix that. Easy. And with no sacrifice in flavor. All it takes is substituting heavy cream with evaporated milk. Heavy cream has 2 ½ times the calories and 5 times the fat asevaporated milk. Incredible difference really. And, I’ve found no cooking property or flavor difference, which makes the substitution easy to do.

You’ll also notice in the ingredients listed below that I use garlic and a shot of balsamic vinegar to pump up the flavor. That’s how I make it, and both my kids and I like it that way. For a complete, easy to follow step-by-step picture book recipe, just click any picture on this page.

 

Preparation Time: 5-10 minutes

Cooking Time: 20-25 minutes

 

Ingredients (for 2-3)

  • ½ Box or 8 Ounces Pasta
  • 12 Ounce Container (unsweetened) Evaporated Milk
  • 1-2 Garlic Cloves
  • Grated or Shredded Parmesan Cheese
  • Ground Black Pepper
  • Balsamic Vinegar (optional)

 

Equipment

 

  • Large Knife
  • Cutting Board
  • Can Opener
  • Large Spoon
  • Medium Sized Pot
  • Colander

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