New Lily

Carrie’s Delicious Garlicky Alfredo

I realize I’m going to sound very contradictory with today’s recipe (not the slow carb way I wrote about Monday), but it is what it is. Our family is very fortunate this week to have my brother-in-law and his girlfriend (Carrie) visiting from Chicago. Of course we are just happy to see them, but there is another reason we are excited to have them here. Carrie graduated from the Johson and Wales Culinary Program. Her specialty is sauces and her favorite is Italian food…tonight she is making Alfredo. Although I am trying to eat healthy the next week before my marathon on Oct. 31, there is no way I’m passing up “Garlicky Alfredo” made by someone who really knows what she’s doing. Although I definitely know how to feed lots of people, my kids will never say that I am a chef… and I am OK with that. Needless to say, the whole family appreciates a real chef.

Carrie shares her Garlicky Alfredo below and next to it, her healthier version. Sometimes it’s fun to indulge (like when you are entertaining, etc.), but it’s also great to know that you can have something tasty for your family that isn’t too high in fat and calories (the healthier version). I certainly would not claim Garlicky Alfredo to be a “slow carb” way of eating…but everyone here will agree it is one of the best things we have tasted in a long time!

Coming soon (in time for Thanskgiving)…Carrie’s Healthy Butternut Squash Soup!

Do you like to eat Italian food…what is your healthy version?

Carrie’s Garlicky Alfredo (for a large group)

2 c. Butter.
2quarts heavy cream.
4 c. Fresh Parmesan
6 cloves garlic (minced)
Fresh chopped basil

Low fat
1 Tbl. Butter
1/4 c. Cream
4 c. Skim milk
Thickener (cornstarch and water slurry)
2 c. Fresh Parmesan
4 cloves garlic
Fresh chopped basil

Add minced garlic to the butter and let cook or simmer-do not brown (5min). Whisk in heavy cream, bring to a boil, whisking often then turn to simmer and simmer until thick (for low fat version do not boil skim milk, simply add the cornstarch and water slurry to thicken). Make sure to take your time for the heavy cream to thicken…(simmer until reduced to a fourth of it’s volume). Use Freshly grated Parmesan and add to the mixture …simmer until smooth (Carrie doesn’t like to use Parmesan from the dry goods aisle).

Cook any kind of pasta (fettucine, penne, rigatoni, etc – use whole wheat for the lower fat version.) reserving one or two cups of the pasta water in case you need to add to thin the sauce later. Drain pasta and put back in large pot. Add Alfredo sauce to noodles and heat – pasta will absorb some sauce as it heats…add more sauce until the right consistency (just coated). Serve with Parmesan cheese on top.

Additional optional ingredients
Grilled chicken breast
Fresh spinach
Sliced zucchini

Everyone will pitch in to help Carrie with this dish. We are also making a spinach strawberry salad and serving whole wheat bread. YUM!

Any questions contact!

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