Total Time
Prep 15 mins
Cook 15 mins

A great way to get your Fettucine Alfredo fix without all the fat.

Ingredients Nutrition


  1. In a saucepan, combine the evaporated skimmed milk, 2 tablespoons grated nonfat Parmesan cheese, 3 teaspoons butter-flavored sprinkles and 1/4 teaspoon ground white pepper.
  2. Stir well. Cook on med-low til sauce is heated through.
  3. Gently stir in 10 oz of cooked, drained fettuccine pasta.
  4. (Add a little more milk if it seems too dry.) Remove pot from heat and add the remaining 6 tablespoons grated nonfat Parmesan and toss.
  5. Garnish with scallions and parsley.
  6. Serve immediately.
Most Helpful

I think Rachel007 may have mistakenly used sweetened condensed milk instead of evaporated milk - this is a huge difference. Many products labeled "condensed milk" (in the US, at least) are actually SWEETENED condensed milk - they have a lot of sugar added to them and are meant to be used in desserts. I cannot see this recipe having a "sickly sweet flavor" from evaporated milk. I think this recipe may have been a victim of "wrong ingredient syndrome" :)

5 5

It was really tasty, I substituted regular parmesan cheese and reduced fat margarine for the butter flakes. I also added some fresh steamed broccoli and some chicken breast I sauteed with olive oil, fresh garlic and red pepper flakes. t turned out great. While the sauce was warming up it was really thin, but once I added the pasta, chicken, broccoli and extra cheese it thickened up nicely. Will definitely be making this again!

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