Last couple food posts showed how to cook traditional wheat-based pasta and high protein-high fiber pasta to perfection – very easily.

You’re probably well aware that there’s nothing much more flavorful than the combination of freshly cooked pasta, cheese and cream you get with fettuccine – or any shape pasta – Alfredo. The only problem, Alfredo sauce is usually very heavy, and the culprit is heavy cream.

There’s an easy fix to that. Just substitute unsweetened evaporated milk for heavy cream. As shown in the label comparisons below, ounce for ounce (1 ounce = 2 tablespoons), evaporated milk has fewer than half the calories and 1/5th the fat of heavy cream, though I find the cooking properties and flavor qualities to be the same, especially for a dish like this.

You’ll also notice in the ingredients pictured below that I use garlic and a shot of balsamic vinegar to pump up the flavor, which is entirely optional when you make this dish. Flavor always rules!

Click this link or any picture on this page for a complete Lighter Pasta Alfredo picture book recipe.