Lightened-Up Fettuccine Alfredo

fettuccine alfredo

I have attempted to make fettuccine alfredo sauce from scratch at home a few times, and have never liked the end result. I love fettuccine alfredo in restaurants, but the kind you find in grocery stores taste completely different. There isn’t one that I really like. I FINALLY found a from scratch recipe I love, especially because it is “lightened up” by using less butter than traditional fettuccine alfredo sauce recipes. I found this recipe in Cooking Light magazine, and read some of the reviews and followed their advice. I added some more garlic and and it came out just perfect! You can control how thick you want the sauce to be by adding more or less flour. Mine came out really creamy! I don’t think I would eat this every week (although I would love to if it weren’t a calorie dense sauce!!), but it is definitely a treat that you don’t have to feel too guilty about 😉 Add some grilled chicken or salmon for your protein source.

I have been working like crazy the past week, and it isn’t going to get better until next month. Some of my shifts are 13 hours long, which takes some getting used to. It is good  to gain experience so quickly in the beginning of my career, but it has also been very exhausting at times….and of course, I miss my kitchen when I have to be away so much. Things should get back into a better balance next month. Until then, sorry for being away for a while!

Today we had beautiful summer weather in San Francisco, so we spent some time at the beach. It was so nice to just relax in the sunshine. What a perfect Sunday!

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5.0 from 1 reviews
Lightened-Up Fettuccine Alfredo
Prep time
Cook time
Type: Main
Serves: 4
  • 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 adapted from Fettuccine Alfredo Recipe by Cooking Light magazine (see original recipe here).


  1. Hotly Spiced says:

    I love the look of your alfredo sauce. 13 Hours is certainly a long shift. I used to do 12-hour night-duty shifts and found I did nothing but sleep and go to work – there was no time for anything else xx

  2. Liz says:

    I’ve made this recipe a number of times…my family loves how it tastes and I love that it’s not chock full of cream and butter!!

    PS…my BIL is a pharmacist and he loves his 12 hour shifts. Not so sure I’d have the stamina for that!

  3. Kristi @ Inspiration Kitchen says:

    Oh my gosh – could I love you any more? I ADORE fettuccine alfredo, but I feel like it always comes with so much guilt! to know there’s a lightened up version that isn’t going to guilt me all night after I eat it, is a real blessing! Pinned! p.s. I just added you to my blogroll – love your blog! Can’t wait to read/see more!

  4. Joyti says:

    I really, really, REALLY like alfredo sauce and always make my own…but the full fat version. Your lightened version sounds great 🙂

  5. Shikha @ Shikha la mode says:

    I was at the beach too! I went hiking around Land’s End – it was so beautiful. I totally know that feeling of missing your kitchen – that was me two weeks ago. But you’re still making time to post recipes which is amaze!

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