When did you stop eating alfredo sauce? Maybe when you stopped eating mayo. Or started gutting your bagel before putting on your cream cheese.
Alfredo sauce seems like a vestige of a white bread, white sauce time. The last time I had pasta with alfredo sauce was at the Rainforest Cafe some 20 years ago. It came out over-sauced and semi-congealed, and since then alfredo has never been a must-order for me.
But somehow the memory has stuck. I eat shirataki noodles, but they're quite literally nothing. They have no calories, no nutritional value. All sensation and no sustenance.
Enter Alfredo. The sauce here is laughably dietetic compared to what alfredo sauce really is. But I think you'll find it's plenty creamy. The shirataki noodles just need to be caressed, not clobbered.
So the sauce is -- and I'm bracing myself for some alfredo purist backlash -- a blend of cream cheese and fat-free cream cheese. I mean, it's good. Slightly tangy, lusciously thick, and mercifully light in calories.
Mix it with some sauteed mushrooms and you have a dish that's an umami powerhouse. Enough to make you an alfredo eater again.
