Fettuccini Alfredo II Recipe - Allrecipes.com
Fettuccini Alfredo II Recipe

Fettuccini Alfredo II

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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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 More Reviews

Most Helpful Positive Review
Jan 25, 2008

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!

 
Most Helpful Critical Review
Nov 05, 2005

This recipe needs a little work. First, there are WAY too many noodles for how little sauce the recipe makes. The flavor turns out ok, but it took me a long time to get the sauce the right consistency, rather than really watery. Once it was the right consistency, there was only about half as much as I needed for the amount of noodles I made...and I made less than the recipe called for! Next time I will make 2x as much sauce, same amount of noodles, and add more cream cheese and corn starch. It has a good flavor once everything matches up though...but it made for a long night of cooking..

 
Jul 20, 2004

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.

 
Sep 23, 2003

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!

 
May 04, 2010

Great healthy version that is still very creamy! I also added nutmeg and white wine per reviewer suggestions. Mixed in pan-sauteed chicken strips and broccoli - so yummy!

 
Apr 27, 2010

I used laughing cow cream cheese, fat-free evaporated milk and 2% milk and no corn starch making the sauce 127 calories per serving, plus the pasta. needs more flavor, maybe some more spices. great recipe, thanks.

 
Dec 14, 2008

My husband and I loved this recipe, but it was a little sweeter than we expected. We added shrimp, but next time I'll try adding white wine as well. I submitted a photo of our final dish.

 
Feb 08, 2008

For me, the recipe took over an hour to cook and prepare. The time is well worth it because the sauce is so creamy and delicious. My whole family loved it and we will cook it again.

 

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Nutrition

  • Calories
  • 284 kcal
  • 14%
  • Carbohydrates
  • 49.5 g
  • 16%
  • Cholesterol
  • 9 mg
  • 3%
  • Fat
  • 3.6 g
  • 5%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 14.3 g
  • 29%
  • Sodium
  • 153 mg
  • 6%

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

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