Fettucini Alfredo

What you'll need

• 1 pound dried fettuccine
• 2 large egg whites
• 3/4 cup nonfat ricotta
• 3/4 cup part-skim ricotta
• 1/2 cup nonfat yogurt
• 1/4 cup freshly grated Parmesan
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground white pepper, or to taste

This recipe mainly uses Ricotta as a substitute for cream or (american) cream cheese. Great for the ricotta lovers between us, just beware of the grainy texture so be careful when cooking

In a 5-quart kettle bring 4 quarts salted water to a boil for pasta.

In a blender or food processor blend remaining ingredients until smooth and transfer to top of a double boiler or a metal bowl set over a saucepan of barely simmering water. Heat sauce, stirring constantly, until and instant-read thermometer registers 140°F and remove top of double-boiler of bowl from heat.

Add pasta to boiling water and boil until al dente. Reserve 1/ 2cup pasta cooking water and drain pasta in a colander. Return pasta to kettle and add sauce and reserved cooking water, tossing gently until combined well

Recommandations:

• 1 pound dried fettuccine
• 2 large egg whites
• 3/4 cup nonfat ricotta
• 3/4 cup part-skim ricotta
• 1/2 cup nonfat yogurt
• 1/4 cup freshly grated Parmesan
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground white pepper, or to taste