Light Fettuccine Alfredo

Here is a healthy recipe for Fettuccine Alfredo.  I love Fettuccine Alfredo, but the fat and calories associated with this meal make it an occasional recipe in my house.  This version of Fettuccine Alfredo is a healthier recipe and will allow you to make and eat Fettuccine Alfredo at home more often without feeling the guilt associated with this indulgent meal.


  • 1 package (12 oz) fettuccine
  • 2 cups (1%) low-fat milk
  • 1/3 cup all-purpose flour
  • 1 bay leaf
  • 2 cloves garlic, peeled and crushed
  • 1/2 cup freshly grated Romano cheese
  • 1/4 teaspoon freshly ground pepper
  • Pinch nutmeg
  • 2 teaspoons butter
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 cup freshly grated Parmesan cheese
  • Fresh flat-leaf parsly springs, for garnish


  • Start to cook pasta according to package directions.
  • Meanwhile, whisk together milk and flour in a medium saucepan, until flour is blended.
  • Add bay leaf and garlic and cook over medium heat 8 minutes, stirring often with a wooden spoon, until mixture becomes slightly thickened. With slotted spoon, remove bay leaf and garlic.
  • Add grated Romano cheese, salt, pepper and nutmeg, stirring until cheese completely melts.
  • Drain pasta in a large colander; transfer to a bowl. Toss pasta with butter and parsley, then stir in cheese sauce and toss again.
  • Spoon pasta into 4 shallow serving bowls; sprinkle each serving with Parmesan cheese.
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