Skinny Fettuccine Alfredo
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Vegetarian
Skinny Fettuccine Alfredo
Description
The sauce begins by cooking butter and flour to form a roux, which thickens the milk and cream gently. Garlic powder adds subtle seasoning, and melting in neufchatel cheese alongside Parmesan creates a smooth, creamy texture with flavorful depth. Adjusting milk amounts can achieve the desired consistency, resulting in a lighter Alfredo sauce.
Cooked fettuccine is tossed in this sauce to coat each strand evenly. The dish balances creamy and cheesy textures with a gentle garlic undertone, avoiding heaviness by using reduced-fat dairy options and a measured cheese quantity.
Serving immediately preserves the sauce’s smooth texture. Garnishing with fresh chopped parsley brings brightness to the plate, complementing the rich pasta.
Ingredients
- 8 ounces Fettuccine pasta
- 2 tablespoons butter unsalted
- 2 tablespoons all-purpose flour
- 1 ¼ cups milk or more, as needed, 2%
- 2 tablespoons heavy cream
- ¼ teaspoon garlic powder
- 2 ounces neufchatel cheese cubed
- ¼ cup Parmesan Cheese freshly grated
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 tablespoons parsley chopped fresh leaves
Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Melt butter in a saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in heavy cream and garlic powder until slightly thickened, about 1 minute.
- Stir in cheeses until melted, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
- Stir in pasta and gently toss to combine.
- Serve immediately, garnished with parsley, if desired.
User Reviews
Overall Rating
5
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