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Fettuccine Alfredo (Lighter Version) Recipe

Fettuccine Alfredo (Lighter Version)

Recipe courtesy of Michele Urvater

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (18)

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Average Rating:

Total Reviews: 18

Showing 11-18 of 18

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  • on August 10, 2010

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    This was so easy, done in about 10 minutes, and delicious! I used 2 tablespoons of flour (instead of cornstarch and 2 tablespoons of butter, and used a bit more milk. I used 1% milk and half-n-half because I didn't have any light cream. Used a bit more parmesan also. After reading some of the suggestions on the board, I also added a little lemon zest. YUMMY!

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  • on August 05, 2010

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    very quick and yummy... added garlic powder instead of nutmeg.. LOVED IT!

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  • on January 18, 2010

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    Considering this is made mostly with milk and very little cream, this is a pretty amazing alfredo. Immediately after making it, it's very creamy and cheesy. It does dry out a bit if there are leftovers, but it's still delicious. I don't particularly like nutmeg, and I do like slightly lemony alfredos, so I added lemon peel in place of the nutmeg. Delicious =

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  • on November 07, 2009

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    It was great, I usesour cream instaed light cream I didnt have any light cream, but it came out great, everybody loved it, I also added some chicken so it was even better.

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  • on July 08, 2009

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    Like the other reviewers, I too used ingredients other than what the recipe called for. All I had was skim milk and whipping cream, so I used that in place of regular milk and the light cream. I added leftover grilled chicken and it was delicious. Great recipe.

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  • on June 28, 2009

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    I really wanted to make a white sauce for dinner but was lacking the heavy cream one would normally use. I actually only had 1% milk and it worked great.

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  • on September 29, 2008

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    My grandkids are very picky eater. The only things they like are pastas and hamburgers. And this is the only fettuccine alfredo they like. And because it is a lighter version I feel a lot better in fixing it. You can add chicken to it and still have a wonderful dish. Thank you for this recipe.

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  • on June 12, 2005

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    I tried this recipe mainly because I didn't have any cream and wanted to use just milk! I increased the butter to 3 Tbsp, eliminated the cream, and mixed all of the ingreds together in a pot till the pasta was done. I forgot - I also added a dash of nutmeg. Then I just tossed it all together with some broccoli. It was great, with the added benefit of less fat.

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