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Fettuccini Alfredo VI

Rated as 4.21 out of 5 Stars

"Just as good as the cholesterol-laden original. Created for diabetics, but great for anyone trying to reduce their fat intake. For added flavor try using a garlic and herb Parmesan cheese blend and to increase fiber content use whole wheat pasta. Easily doubled for when you need more than 2 servings. Enjoy!"
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Ingredients

servings 490
Original recipe yields 2 servings

Directions

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  1. In a large pot cook with boiling salted water cook fettuccini pasta until al dente. Drain.
  2. Meanwhile, in a large saucepan over medium-high heat melt margarine; add garlic and saute for one minute. Add flour, stirring constantly. Gradually whisk in milk, continue to stir until sauce thickens, about 5 to7 minutes. Add the Neufchatel cheese, grated Parmesan cheese, and ground black pepper. Cook until the cheese has completely melted.
  3. Serve Alfredo sauce over cooked and drained fettuccini noodles. Sprinkle the top with fresh parsley.

Nutrition Facts


Per Serving: 490 calories; 17.7 58.5 25.4 43 549 Full nutrition

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Reviews

Read all reviews 17
  1. 24 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I used butter and cream and skipped the flour.....which made this the best Alfredo EVER! I also made it with shrimp and immitation lobster chunks....OMG, to die for!

Most helpful critical review

I think this had a bit too much garlic. It was a little overpowering. I really like fettuccini, but this is a recipe that I would probably not make again.

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I used butter and cream and skipped the flour.....which made this the best Alfredo EVER! I also made it with shrimp and immitation lobster chunks....OMG, to die for!

Very good. I actually forgot the parsley, but I would recommend adding about 1/4 tsp of salt to the sauce (unless you add a lot to your pasta water). The texture was perfect, but the salt real...

I think this had a bit too much garlic. It was a little overpowering. I really like fettuccini, but this is a recipe that I would probably not make again.

Very tasty, could not tell it was low fat. Easy way to make homemade alfredo sauce. My recommendation is to double the recipe, because you'll want leftovers!

Whipped this up, quadrupling (Except amount of milk...Add SLOWLY UNTIL IT MEETS YOUR AESTHETIC / TEXTURAL NEEDS) - adding in shredded up chicken breast, and broccoli florets and a touch of nutme...

This is pretty good for a lighter sauce; however, I wouldn't call it "Alfredo" because it didn't really taste like alfredo at all. Just a thick white sauce with a pleasant flavor. (A lot bette...

this was really delish! i made a few changes... i added far less cheese and added 1 1/2 cup milk and 1/3 cup cream. i substituted basil for parsley and omited garlic. i also added salt to tas...

this is pretty good. I added a lot to it. I added broccoli, mushrooms, green bell peppers and onions.

I added mushrooms, broccoli and green onions and used whole weat penne pasta and this was absolutely wonderful, especially for a lower fat / cholesterol recipe. I will be making this more often....