Fettuccini Alfredo II26 Reviews
“Garlicky fettuccini Alfredo! Garnish with fresh parsley and grated Parmesan cheese.” - by MARAN
Original recipe yields 8 servings
- 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.
- In a blender, puree milk and garlic mixture with cream cheese until smooth.
- 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.
- 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.
Amount Per Serving (8 total)
- 284 cal
- 3.6 g
- 49.5 g
Based on a 2,000 calorie diet
Reviews (26)Rate This Recipe
"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..." See more 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!"
"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,..." See more but I tossed it with some angel hair pasta and let it sit for 5 minutes, and it got nice and thick."
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