Lightened-Up Fettuccine Alfredo
Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
  • 1 tbsp butter $
  • 3 garlic cloves, minced
  • 2 tbsp all-purpose flour
  • 1⅓ cups 1% low-fat milk
  • 1¼ cups grated fresh Parmigiano-Reggiano cheese, divided
  • 2 tbsp light cream cheese
  • ½ tsp salt
  • 1 package of uncooked fettuccine (8 ounces)
  • 2 tsp chopped fresh flat-leaf parsley
  • Cracked black pepper
  • Grilled chicken or salmon (optional)
  1. Bring a large pot of salted water to a boil, then add the fettucine. Cook al dente, then drain and rinse with cool water for 3 seconds. Toss with olive oil, cover and set aside.
  2. Melt butter in a medium saucepan over medium heat.
  3. Add garlic; cook 1 minute, stirring frequently.
  4. Stir in flour.
  5. Gradually add milk, stirring with a whisk. Cook 6 minutes or until mixture thickens, stirring constantly.
  6. Add 1 cup Parmigiano-Reggiano, cream cheese, and salt, stirring with a whisk until cheeses melt.
  7. Toss sauce with hot pasta.
  8. Sprinkle with remaining ¼ cup Parmigiano-Reggiano cheese and chopped parsley.
  9. Garnish with black pepper, if desired, and top with hot grilled chicken or salmon.
Recipe by My San Francisco Kitchen at