Lighter Greek Yogurt Fettuccine Alfredo Recipe

Ingredients 0/9

Step 1

Bring a large pot of lightly salted water to a boil. Cook the fettuccine until it’s tender but still has a bit of bite, about 9 to 11 minutes. While the pasta is cooking, mix the cornstarch and nutmeg together in a small bowl. Then whisk in the chicken broth until everything is smooth.

Step 2

In a large pan, melt the butter over medium heat. Add the garlic and cook it for about 2 minutes until it smells amazing. Pour in the chicken broth mixture and turn the heat up to medium-high. Let it simmer, stirring now and then, until it starts to thicken a bit. Stir in half a cup of Parmigiano-Reggiano cheese until it melts completely.

Step 3

Take the pan off the heat and whisk in the Greek yogurt until the sauce is creamy and smooth. Drain the pasta and toss it with the sauce in a big bowl. Give it a taste and add salt and pepper if you think it needs it. Sprinkle the rest of the cheese on top and dig in!