Most Italian dishes we’ve managed to adapt to egg- and garlic-free without even missing what’s not there.

Marinara sauce is just fine with extra onion, and lasagna turns out wonderfully with just cheese in the filling.

I do, though, miss the eggy-creamy ooze and the garlic bite in fettuccine. I’m sure my arteries love it, but my taste buds are not enamored.

This recipe, based on a simple white sauce, is an almost-acceptable substitute. It takes a bit longer to prepare than the recipe I got from an authentic Italian mama in the restaurant where I once worked, but it reheats without the egg-based sauce clumping.

There are other cream-based recipes out there without eggs, such as Emeril’s and an Olive Garden impostor. I stick with this one, though, because it’s a little heart-healthier.

Egg-free fettuccine

• 2 tbl. butter or margarine
• 2 tbl. flour
• 1/4 tsp. salt
• 2 tsp. onion powder – more or less to taste. It’s usually more around here. Garlic powder if you’re not allergic
• 2 c. milk
• 1/2 c. parmesan cheese

Melt butter or margarine in saucepan, then stir in flour, salt and onion powder. Add milk all at once. Cook over medium heat until thick and bubbly, then cook two minutes more. Remove from heat, add parmesan cheese and stir. I’ve been known to also add mashed broccoli at this point. Pour over two pounds of cooked fettuccine noodles.

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Copyright 2009 Debra Legg. All rights reserved.

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