Is this really Fettuccine Alfredo?

I have a love/hate relationship with fettuccine alfredo. I love it, but I will never order it or make it for myself. I’m not one of those people that can allow myself a few bites of something decadent and then be done. No, I would polish off my entire plate of fettuccine and then be ready for some dessert. As you can see, I don’t have too much willpower, so I just avoid the problem altogether. So when I saw this recipe for “Healthy” Fettuccine Alfredo in the Runner’s World magazine, I was very doubtful… and even more so doubtful when I saw the ingredients… corn starch and Greek yogurt? Eh, but what the heck, I tore the recipe out of the magazine (yes, I am one of those annoying people that will tear out recipes in magazines at the doctor’s office). I invited my friend Julia over for dinner, who is a fettuccine alfredo aficionado. Luckily for me, Julia is my best guinea pig and will try anything I make for her. What a great friend. As it turns out, the fettuccine was dang delicious. As a matter of fact, I really couldn’t tell a difference between this and the real thing? And this had barely a tap of butter and no cream!

For this recipe, I used the wrong kind of cheese (oops) I used the shredded parmesan that is found in the refrigerated cheese section found among the gourmet cheeses (I don’t know if I would recommend using the parmesan that everyone sprinkles on top of spaghetti in those green containers…) Altogether this recipe took me no more than 15 minutes to make, I made the alfredo sauce while I was waiting for pasta water to boil. So simple and so good.

http://www.runnersworld.com/article/0,7120,s6-242-303-504-13456-0,00.html

And apology for the photo, it was taken by a cell phone camera, so it's not the best lookin image in the world.. so don't judge by the picture please!