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