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
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