Fettuccine Don’t Be Afraid-O

By Hester

But with the help of evaporated skim milk and tofu, two of my favorite accomplices, I was able to retain the creamy texture of the original sauce—and a little Parmesan cheese and turkey bacon (or prosciutto) provide the authentic Alfredo flavor!

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon unbleached white flour
• 2 cups evaporated skim milk
• 1 ⁄2 cup (1⁄4 of a 14-ounce block) firm tofu, mashed well or pureed in a food processor
• 1 ⁄2 cup grated Parmesan or Romano cheese
• 1 pound fettuccine, ideally whole wheat, cooked according to package directions
• 2 tablespoons diced prosciutto or turkey bacon bits, for garnish (optional)
• 1 ⁄4 teaspoon salt
• Freshly ground pepper, to taste

Preparation

Step 1

Heat the oil in a saucepan over medium heat. Sprinkle the flour over the oil and stir constantly with a wooden spoon for about 1 minute (this is a roux, a fancy name for a thickener). Whisk in the evaporated milk, tofu, and cheese. Reduce the heat to simmer and cook for about 5 minutes, whisking constantly, until the sauce has thickened.

Put the hot fettuccine into a large serving bowl and pour on the sauce, tossing well to coat the pasta evenly. Garnish with the prosciutto or bacon, if using, and season with salt and freshly ground pepper. Serve immediately.

Sneaky Tip: Prosciutto has all of bacon’s flavor, but less of its fat.