Easy Fettuccine Alfredo

Easy Fettuccine Alfredo

11 Reviews
From: EatingWell Magazine, September 1998

Here, we blend garlic-infused low-fat milk, reduced-fat cream cheese and Parmesan cheese for a low-fat Alfredo sauce to replace traditional versions made with copious amounts of butter and heavy cream. With plenty of fiber from whole-wheat pasta and only 6 grams of fat per serving, you can put Alfredo back into your pasta repertoire.

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 2 cups low-fat milk
  • 8 large cloves garlic, peeled
  • ½ teaspoon salt
  • Freshly ground pepper, to taste
  • Pinch of ground nutmeg
  • 1 pound whole-wheat fettuccine
  • 2 tablespoons reduced-fat cream cheese, (Neufchâtel)
  • ¾ cup freshly grated Parmesan cheese, divided
  • 3 tablespoons chopped fresh parsley


  • Active

  • Ready In

  1. Put a large pot of water on to boil.
  2. Combine milk and garlic in a heavy medium saucepan; bring to a simmer over low heat. Simmer gently until the garlic is tender and the milk has reduced to 1½ cups, 15 to 25 minutes. Let cool slightly.
  3. Puree milk and garlic in a blender until smooth. (Use caution when blending hot liquids.) Return to the pan and season with salt, pepper and nutmeg. Keep the sauce warm.
  4. Meanwhile, cook fettuccine until just tender, 8 to 10 minutes or according to package directions. Drain and transfer to a warmed large bowl.
  5. Whisk cream cheese and ½ cup Parmesan into the sauce. Add to the fettuccine and toss well. Sprinkle with parsley. Serve immediately, passing the remaining ¼ cup Parmesan separately.

Nutrition information

  • Per serving: 368 calories; 5 g fat(3 g sat); 3 g fiber; 64 g carbohydrates; 17 g protein; 9 mcg folate; 15 mg cholesterol; 8 g sugars; 446 IU vitamin A; 4 mg vitamin C; 218 mg calcium; 3 mg iron; 288 mg sodium; 288 mg potassium
  • Nutrition Bonus: Calcium (22% daily value)
  • Carbohydrate Servings:
  • Exchanges: 4 starch, ½ low-fat milk, ½ fat

Reviews 11

July 25, 2017
profile image
By: malicejp
I made this alfredo sauce recipe to go with ravioli I bought elsewhere. The sauce was amazing. I can't imagine why anyone wouldn't like this. I never eat heavy foods, though, and this is about as heavy as I can handle without gagging a little :-) I served it to my husband and another couple and everyone really loved it. Will definitely make again.
June 30, 2011
profile image
Fettucini Garbaggio If you can't prepare a very, very simple classic, don't thicken broth with corn starch and pretend that it's butter and cream. I would rather eat real Fettuccine Alfredo once a year than to eat this tricked out imitation weekly. Pros: None, it's a travesty. Cons: Alfredo would roll over in his grave.
June 24, 2011
profile image
By: raheli4
Good, quick weeknight recipe We added steamed broccoli and some roasted red peppers. This was great as leftovers the next day for lunch too.
August 07, 2010
profile image
By: tpcarpenter
I have been making this recipe since it first appeared in the September, 1998 edition of Eating Well magazine. I stick with the ingredients in the basic sauce recipe and sometimes add chicken or shrimp as well as various veges like summer squash, peas, spinach, mushrooms, or broccoli. It is definitely not the same as restaurant-style alfredo, but it makes a delicious substitute for those trying to cut the fat from their diet. To thicken the sauce, I whisk in a little flour after it comes out of the blender. I also use a little more cream cheese - 3-4 tablespoons versus the 2 tablespoons called for in the recipe. A versatile dish and popular with the whole family!
July 22, 2010
profile image
By: sjeter77
YUMMY, YUMMY, YUMMY! I really enjoyed this. It was so delicious. While it took time to simmer the milk and garlic, it was very-much-so worth it. I added to the sauce fresh mushrooms and shredded zucchini. I also changed the seasonings and added two teaspoons black pepper, a pinch of cayenne pepper, and a teaspoon of sea salt. The sauce is not thick like the preservative loaded store brand, but that is OK because I like the freshness of it. Thanks again for another fabulous recipe.
April 25, 2010
profile image
By: EatingWell User
March 08, 2010
profile image
By: EatingWell User
This dish was pretty good! I made a few adjustments after reading the reviews though: used slightly less 2% milk, added a sprinkle of flour after the blender step and whisked the out of it, about half a cup more of Parmesan cheese in the sauce (I didn't really use any on top of the dish) and I used scallion cream cheese because that's what we had left over from the weekend and I finished up the container which was about 3 tablespoons. So, I definitely made it a little more fattening than the original recipe but it really tasted better than the Alfredo sauce I get from the pizza shop in my neighborhood for a quick dinner. Oh and I added thin sliced chicken breasts too that I cooked up in EVOO and sprinkled with fresh black pepper and garlic sea salt.The process of using the blender with the whole cloves of peeled garlic worked great for me so I'm not sure why the other reviewer was having issues. And my blender was $20 from Target so it's nothing state of the art!
March 03, 2010
profile image
By: EatingWell User
I thought this was just great. I made it with fat free sour cream and fat free chicken broth so it was great for my diet and the family enjoyed it as well. Will definitely make it again.
January 27, 2010
profile image
By: EatingWell User
It's edible, but definitely not worth the effort. A bit bland for alfredo sauce, and boring with nothing but noodles and sauce. I thought it could be made with fewer steps. For instance, grating the garlic before cooking it is much easier than trying to blend it--it just goes round and round in the blender without getting processed.
More Reviews