modern fettucini alfredo

Serves 4

This modern spin on classic fettucini alfredo uses part skim ricotta cheese for the richness usually provided by heavy cream and egg yolks. I keep a bit of butter for taste, and fat free half and half (which is always in my refrigerator for coffee) helps thin out the thick ricotta.

t tbsp unsalted butter
1 1/2 cups part skim ricotta cheese, at room temperature
1/4-1/2 cup fat free half and half (or milk)
2 cloves garlic, minced
16 oz fettucini or other pasta

Cook pasta according to package directions. Melt butter in a large pan over medium heat. Add garlic and sautee until softened, about 5 minutes. Add cooked fettucini and ricotta cheese, toss to coat pasta with cheese. Add half and half or milk a splash at a time until desired consistency is reached. Season with salt and pepper to taste.