Total Time
Prep 10 mins
Cook 10 mins

It's a shame that alfredo is, for most people an occasional indulgence. Now, with this recipe cutting gobs of fat and cheese, it makes a great candidate for weeknight cooking. You'll be surprised that the trick is using a butter and flour roux to provide the same mouth feel as thickened heavy cream. To help speed up this recipe, prepare the sauce while bringing the water to a boil.


  1. Bring 4 quarts of water to a boil in a large pot over high heat. I sometimes use a ladle, fill each of four serving bowls with about 1/2 boiling water and set aside.
  2. Meanwhile, in a large saucepan, heat the butter over medium heat until foaming. Whisk in the flour until mixture is smooth and golden, 1 to 2 minutes. Whisk in the milk, half-and-half, garlic, 1/2 tsp salt, pepper and nutmeg. Bring to a simmer.
  3. Reduce heat to medium-low and simmer until sauce is slightly thickened, 1 to 2 minutes. Discard garlic, stir in Parmesan and remove from heat.
  4. Stir pasta and remaining salt into the boiling water and cook, stirring constantly, until al dente, about 2 to 3 minutes.
  5. Reserve 1 cup pasta cooking water, then drain pasta.
  6. Return sauce to low heat, add 1/3 cup pasta water and the cooked pasta. Toss until evenly coated. Cook until sauce has thickened slightly, about 1 minute. Add more water as needed to thin sauce to desired consistency and adjust seasonings.
  7. Working quickly, empty the water from the warmed bowls and fill with pasta. Serve immediately.
Most Helpful

This recipe rocks my world. I have tried several low fat fettucine recipes that all leave something to be desired. I made this using 1/2 cup 1% milk and 1/2 cup fat free half and half (trader joe's.) I didnt have garlic cloves at home so I used garlic powder. I upped the butter just a smidgen. It was really really good and I'll definitely be making this again and again. I served it over spinach fetuccine (fresh made) and it was better than any restuarant version (less guilt too!) Thanks so much!

Mpls girl September 13, 2009

Update Nov 08 - I make this recipe quite often now so have attached a photo. I double the sauce and add seafood because we love it so much. Mar 13/08 --What a fabulous recipe this is! I can't believe I am the first to rate it. Alfredo is one of my favourite dishes and to be able to eat it without guilt is wonderful. (I looked at a lot of other recipes on Zaar but the fat content of some recipes is shocking.) I used 1/2 C of 2% milk and 1/2 C of half and half cream as I did not have the "whole milk" on hand. I also used only 3/4 C of parmesan as that was all I had left. This totally rocks! All four of us give it 5* (or more if we could) Thx so much Chef V!

mums the word November 20, 2008

Thankyou so much for this recipe! I can't begin to tell you what a reduced guilt Alfredo means as a treat to us! :) I added slightly undercooked shrimp and cooked chicken breast to the sauce at the end. What a great baseline recipe, I won't be looking for another! Also try my fave variation, melt some blue cheese into the sauce as written, then add steamed asparagus cut in 1 inch pieces, and some cubed toupie ham for the last minute. Delish!

dodieinparksville June 21, 2013