Fettuccini Alfredo II

Fettuccini Alfredo II

28 Reviews 4 Pics
MARAN
Recipe by  MARAN

“Garlicky fettuccini Alfredo! Garnish with fresh parsley and grated Parmesan cheese.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Combine 1 1/2 cup evaporated milk and garlic cloves in a pan, heat and simmer until garlic is soft (about 15-20 minutes). Milk will reduce a little.
  2. In a blender, puree milk and garlic mixture with cream cheese until smooth.
  3. Return mixture to pan and add 1/2 cup nonfat milk and cornstarch. Heat to simmer. Sauce will thicken slightly. Add 1/4 cup parmesan cheese.
  4. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss sauce with cooked pasta. Season with salt and pepper and serve with parsley sprinkled on top. Serve remaining parmesan cheese separately.

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Reviews (28)

Rate This Recipe
ahaney
36

ahaney

This recipe was great! I made a few changes, but my boyfriend actually likes it better than the original! I sauteed sliced shallots and chopped garlic in olive oil for about 4 minutes. I added 1/2 cup of white wine and let that simmer and reduce - about another 5 minutes. Then I added the evaporated milk and let simmer for 12-15 minutes. In a blender I pureed the shallot/garlic/milk mixture together with the cream cheese and poured back into pan on the stove. I added nutmeg, salt and pepper to taste, 1/2 cup non-fat milk and started slowly adding the parmesan cheese, stirring frequently. I probably added closer to 3/4 cup of cheese. I didn't need to use any cornstarch as it thickened well on its own. Served with whole wheat fettuccini, grilled chicken and steamed broccoli. Very tasty and light!

Lisa B
16

Lisa B

Awesome...I don't like all the fat in regular alfredo, and they're too rich for me anyway...this one is perfect. Just a note - the sauce does thicken as it stands, mine seemed a little thin at first, but I tossed it with some angel hair pasta and let it sit for 5 minutes, and it got nice and thick.

KMOURNET
16

KMOURNET

Add a little white wine (about 1/2 cup)to the evaporated milk and some chopped fresh basil and parsley and this sauce is to die for!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 284 cal
  • 14%
  • Fat
  • 3.6 g
  • 5%
  • Carbs
  • 49.5 g
  • 16%
  • Protein
  • 14.3 g
  • 29%
  • Cholesterol
  • 9 mg
  • 3%
  • Sodium
  • 153 mg
  • 6%

Based on a 2,000 calorie diet

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