That does sound good, but does anyone know a HEALTHIER alfredo recipe? Perhaps Princess does....
IF I were to use that recipe, I'd at least go with half n half - ultimately you wouldn't notice a difference, but it would bring the fat down a little.
Personally, I don't care for alfredo, so I don't make it 
The flavor is just 
too bland (needs garlic and onions) and the fat is over the top.
I've not made the following 2 recipes, but they're defiantly healthier.• 3 tbs. margarine or butter
• 1/4 cup all purpose flour
• 2 1/2 cups skim milk
• 1/4 cup parmesan cheese
• 1/8 tsp. ground nutmeg
• 1/2 tsp. salt
• 1/4 tsp. pepper
Melt margarine in medium saucepan and stir in flour.
Cook over medium heat one minute, stirring occasionally.
Stir in milk and heat to boiling. Boil, stirring constantly, until thickened, 1 or 2 minutes.
Reduce heat to low and stir in cheese, nutmeg, salt and pepper . Cook 1 to 2 minutes.
Ingredients
1 clove of garlic, pressed
Fresh ground black pepper to taste
1/2 tbs. salt
1 tbs. extra virgin olive oil
3/4 cup grated parmigiano-reggiano cheese
1 cup fat free milk
1 cup fat free plain yogurt (I'd try Greek
)
1/2 lb. enriched multigrain pasta, fettucine or angel hair
Directions
Fill a large pot halfway with water and add 1/2 tablespoon of salt. Place over high heat and bring to a boil. Add the pasta and cook until al dente, about 4 to 5 minutes, then drain it in a colander and rinse with hot water. Place a large skillet over medium heat and add olive oil and garlic, sauté for about 1 minute. Add pasta and 1/2 cup of Parmigiano-Reggiano cheese and toss well. Add 1 cup of milk, stir and raise the heat to medium-high for about 2 minutes. Reduce the heat to low and add 1 cup of yogurt and mix well. Turn off the heat and sprinkle the remaining 1/4 cup of cheese, fresh ground pepper and cover the skillet. Allow the pasta to absorb all the liquids for about 12 to 15 minutes and serve.
