Wow! I cannot believe I made this recipe with 1% milk and not cream and it actually tasted like the full fat version! Soooo good!!! I doubled the recipe, used light butter, garlic powder, S&P, and at the end added in a couple ounces of fat free cream cheese just to help it to be creamier. I still cant believe it turned out so good. It was so thick and creamy and coated the fettuccine great. Thanks for this great recipe and helping me find out that I can make alfredo sauce healthier and still taste delicious!
This was SO good! In the past whenever I have made pasta with Alfredo sauce it never came out as good as I hoped, so I was a bit skeptical with especially because its lower in fat but this came out amazing! I did add some salt that was not mentioned in the recipe and about a tablespoon more parmesan cheese, took my time with all the ingredients and it really paid off! Thank you SO much for posting!!! YUM!! :)
Yum! This is an awesome healthier alternative for when you get a craving for Alfredo. I have made this recipe 'as is' a couple of times now, and have nearly eaten the entire thing by myself, in one sitting. I'm not normally a big eater, but I can't get enough of this sauce! When making for more than one person, I'll definitely increase the recipe.
This was a very nice recipe, though I did do some tweaking based on other reviews. I used 2% milk and about 1/4 c pecorino cheese, used 2 full cloves of garlic and about a 1/4 tsp fresh thyme. I added a good pinch of kosher salt along with the pepper and the end result was very nice. Hubby is an alfredo lover and asked for seconds and dibs on the leftovers for lunch tomorrow. Served with garlic shrimp and broccoli. A hit in my house.
Very good. I used minced garlic, a bit of cream cheese, and a mixture of evaporated skim milk and skim milk. I did use very good aged Parmesan cheese which I'm sure helped, and I did need to add more pepper. I was worried about separation so after I made a triple recipe I put it in a small crock pot to keep it warm until I served it about an hour later. I probably didn't need to bother since the next day the leftover sauce was still nice and creamy. It was great with jumbo garlic shrimp over pasta, and people were amazed that it was a lower fat recipe.
I thought this recipe was fantastic. I added more garlic, an extra tablespoon of parmesan and a bit of thyme when I made it for a little more flavor. Letting the butter/flour/milk mixture thicken is KEY to a thick, creamy sauce that tastes almost like traditional full fat alfredo sauce. Thanks for posting!
This was a very good, basic recipe for a sauce that weighs much less on my conscience that a regular alfredo sauce. I thought it needed a few (slight) adjustments. I put some salt and garlic powder in it, along with a bit of thyme. I'm looking forward to altering it a bit in the future (perhaps blending some roasted red peppers into it? hmm...) All in all, thanks!
I love this sauce! This is my go-to recipe for alfredo sauce. Thank you so much for sharing!
Very good!! I made this for another recipe that called for Alfredo sauce and it was just perfect!! I will definitely use this again and again, thanks for sharing!
Wasn't sure what to make for dinner tonight and the idea for pasta with alfredo sauce came to mind so I searched recipes and found this one. I only had some very basic ingredients on hand so this recipe was perfect! Used skim milk and took my time letting all of the ingredients heat through and blend which resulted in a thick sauce with wonderful flavor. I will be making this again soon!