Fettuccini Alfredo VI Recipe - Allrecipes.com
Fettuccini Alfredo VI Recipe

Fettuccini Alfredo VI

Recipe by  

"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 Edit and Save

Original recipe makes 2 servings Change Servings
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Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 28, 2007

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
Apr 11, 2007

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.

 

24 Ratings

Jun 09, 2005

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 really helped add some flavor. Great if you add some leftover chicken breast.

 
Aug 16, 2006

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 better than another light alredo sauce recipe I've tried from here). It was a good way to use up some Neufchatel that needed using though. I used fresh basil instead of parsley and I enjoyed that. Served with whole wheat fettuccini and spinach salad.

 
Mar 13, 2003

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!

 
Sep 08, 2011

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

 
Aug 29, 2008

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. thanks for sharing.

 
Jan 12, 2008

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 nutmeg. Used "NO YOKE" noodles, as it's all I had on hand. Perfectly creamy, great flavor. Will make again.

 

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Nutrition

  • Calories
  • 490 kcal
  • 24%
  • Carbohydrates
  • 58.5 g
  • 19%
  • Cholesterol
  • 43 mg
  • 14%
  • Fat
  • 17.7 g
  • 27%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 25.4 g
  • 51%
  • Sodium
  • 549 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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