Though named by an Italian Restauranteur, Alfredo Di Lelio,
Fettuccini Alfredo is a pasta dish that has become more popular in Italian-style restaurants outside Italy.

In Italy and throughout Europe, the name “Fettuccine Alfredo” is basically unknown, there it’s known as Fettuccine al burro.

Some people confuse Alfredo sauce with Béchamel sauce; the basic difference is that Béchamel sauce results from adding milk to a roux, a combination of butter and flour, whereas Alfredo sauce is made with butter and thickened with cheese.

In this recipe I’ve replaced heavy cream with low fat milk to cut down a little on fat. My family likes their food on the spicy side, that’s why I’ve added green chilli peppers and paprika to the sauce. You can adjust the heat or omit according to your taste. Instead of adding flour to thicken the sauce, I prefer to add the pasta cooking water which gives any sauce a creamy texture.

For Fettuccini in Spicy Alfredo Sauce:

Dry fettuccini pasta, 500 g
3 tablespoons butter
2 cloves garlic, finely chopped
2 cups low fat milk
2 tablespoons cream cheese
1 teaspoon black pepper
1 teaspoon paprika powder
1/2 cup fresh parsley, chopped
2-3 green chilli peppers, chopped
1 teaspoon lemon rind
1/2 cup pasta cooking water, scooped out right before draining the pasta
Salt to taste

This Is What You Do :

Bring a large pot of salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
Heat butter in a sauce pan over medium low heat. Add garlic, fry for a few seconds, stir in cream cheese and whisk. Slowly add milk, a little at a time and keep whisking till cheese and milk are combined. Add parmesan cheese, whisk till its melted. Add pasta cooking water, let simmer till the sauce thickens slightly. Add black pepper and paprika, go easy on salt because there is salt in cheese as well. Take the pan off heat, add lemon rind, parsley and green chillies.
Add pasta to the sauce, mix with a pair of tongs till pasta is completely coated with sauce. Serve immediately.

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