Close this search box.

Fettuccine Alfredo

5 from 1 vote
Course All Recipes, Dinner, Lunch
Cuisine All
Servings 4
Calories 399 kcal


  • 1 tbsp butter
  • 2 garlic cloves minced
  • 1 tbsp AP flour
  • 1 1/3 cups low fat milk
  • 1 1/4 cups fresh Parmigiano-Reggiano cheese divided
  • 2 tbsp 1/3 less fat cream cheese
  • 1/2 tsp salt
  • 4 cup cooked fettuccine pasta
  • 2 tsp fresh parsley chopped
  • black pepper to taste


  • Melt butter in a medium saucepan over medium heat. Add garlic; cook 1 minute, stirring frequently. Stir in flour. Gradually add milk, stirring with a whisk. Cook 6 minutes or until mixture thickens, stirring constantly
  • Add 1 cup Parmigiano-Reggiano, cream cheese, and salt, stirring with a whisk until cheeses melt.
  • Toss sauce with hot pasta
  • Sprinkle with remaining 1/4 cup Parmigiano-Reggiano cheese and chopped parsley. Garnish with black pepper, if desired.



Calories: 399kcalCarbohydrates: 49gProtein: 21gFat: 14gFiber: 2g
Tried this recipe?Let us know how it was!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This website uses cookies and asks your personal data to enhance your browsing experience. We are committed to protecting your privacy and ensuring your data is handled in compliance with the General Data Protection Regulation (GDPR).