light alfredo with pancetta

I was never a fan of Alfredo Sauce.... especially since it doesn't exactly have the reputation of being the healthiest of meals. That all changed when  I started experimenting with making a "light" Alfredo sauce, and now this dish makes a regular appearance at dinnertime. 

This was inspired by a dish my stepmom Cathie always made for my brother Philip. When we were both living in San Diego, Phil would come over for dinner, and one night he requested "the meal Cathie always made". Ever since then this has been one of my favs!

This isn't your average heavy, fatty Alfredo sauce {reminiscent of a dish that would be served at a well known Italian restaurant chain that shall remain nameless}. It's still not the lowest in calories or fat, but it is delicious. I always make it with pancetta {Italian bacon}, which I like to keep on hand in the fridge. It's the perfect addition to this, or any other pasta meal, stew, or even as a pizza topping. I also add some sort of green veggie {broccoli, peas, even green beans, whatever I've got on hand}. Jesse is a die~hard Linguine fan, so all my pasta dishes are usually made with linguine, and not fettuccine {as would be appropriate here}

A Light Alfredo Sauce with Pancetta

Ingredients

- 3/4 cup half and half

- 1 tsp. cornstarch

- 2 oz. Parmigianno~Reggiano

- 9 oz. pasta {fettuccine or linguine}

- 2 garlic cloves, chopped

- olive oil for the pan

- 4 ounces thick~ sliced pancetta, diced

- 2 cups broccoli, chopped

Directions

1.) cook the pasta according to package directions, in salted water~ reserving 3/4 cup of the pasta water

2.) Blanch the broccoli and set aside {throw em in boiling water for two minutes, and then immediately in cold ice water to stop the cooking process}

~for the Alfredo sauce~

3.) Add 1/2 a cup of the half and half and a dash of salt to medium saucepan and bring to a simmer

4.) whisk the cornstarch with the remaining 1/4 cup of the half and half and add to the pot, whisk to combine. Continue whisking while sauce simmers until it thickens

5.) Add some of the reserved pasta water and stir to combine

6.) Add salt and pepper to taste and let simmer while constantly stirring for another minute

7.) Add the cheese to the sauce, stir until it melts

8.) In another sauce pan, heat olive oil and add the garlic, saute until just fragrant

9.) Add the pancetta and saute until cooked through. Add the broccoli and cook until softened. Add Alfredo sauce to the pancetta and toss to combine. Add more pasta water if you want to thin the sauce out a bit

10.) Finally, add the pasta and toss, then serve immediately

I served it with a side salad, dressed with ~this~ yummy dressing from the fabulous Pioneer Woman, check it out, I've been having it over my salads almost every day!

Just for fun, here's my sweet boy enjoying his pasta....

enjoy!

until next time,

B