Faux Fettuccine Alfredo

• 1 pound dried fettuccine
• 2 large egg whites
• 3/4 cup nonfat ricotta
• 3/4 cup part-skim ricotta
• 1/2 cup nonfat yogurt
• 1/4 cup freshly grated Parmesan
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground white pepper, or to taste

1. In a 5-quart kettle bring 4 quarts salted water to a boil for pasta.
2. In a blender or food processor blend remaining ingredients until smooth and transfer to top of a double boiler or a metal bowl set over a saucepan of barely simmering water.
3. Heat sauce, stirring constantly, until and instant-read thermometer registers 140F and remove top of double-boiler of bowl from heat.
4. Add pasta to boiling water and boil until al dente.
5. Reserve 1/ 2cup pasta cooking water and drain pasta in a colander.
6. Return pasta to kettle and add sauce and reserved cooking water, tossing gently until combined well

fettuccine, egg whites, nonfat ricotta, ricotta, nonfat yogurt, freshly grated parmesan, salt, freshly ground white pepper

Taken from www.epicurious.com/recipes/food/views/faux-fettuccine-alfredo-14657 (may not work)