Light Fettuccine Alfredo

Fettuccine Alfredo in a bowl topped with parsley and pepper.

https://meganvskitchen.com/light-fettuccine-alfredo/

This is a lighter version of the alfredo sauce you love to order at restaurants. Serve with pasta and grilled chicken for a comforting weeknight dinner.

Course Main Course

Cuisine American, Italian

Keyword Alfredo Sauce, Light Fettuccine Alfredo, pasta

Cook Time 15

Total Time 15

Servings Servings

Calories 492kcal

Author Megan

Ingredients

¾ pounds fettuccine or linguine, or other long pasta
2 tablespoons butter
2 garlic cloves
1 tablespoon flour
⅓ cup heavy cream
¾ cup low-fat milk
½ cup parmesan cheese
½ teaspoon salt
¼ teaspoon pepper
chopped parsley optional

Instructions

Cook pasta as directed.
While the pasta is cooking, melt the butter in a large skillet over medium-low heat. Add garlic and cook for 30 seconds. Whisk in flour and cook till the mixture is a light golden color.
Whisk in the heavy cream, then the milk. Continue to whisk for 3-4 minutes or until the sauce starts to thicken.
Turn the heat to low. Mix in parmesan, salt, and pepper. If the sauce is too thick for you, add one teaspoon of milk until you get your desired consistency.
Add the cooked pasta to the sauce and toss till the pasta is well coated. Top with parsley and more pepper. Serve immediately.

Nutrition