Divinely Creamy Low-Fat Fettuccine Alfredo

"One of my favorite things to eat is fettuccine alfredo, but I don't always like all the fat associated with this dish. I found this recipe and it is really very good. Be sure to use imported Italian Parmigiano-Reggiano, which has an intense, buttery flavor that makes all the difference. If you are following Weight Watchers, this recipe has 6 points per 1 cup serving."
Divinely Creamy Low-Fat Fettuccine Alfredo created by Redsie
Ready In:




  • Cook the fettuccine according to package directions, omitting salt if desired.
  • Drain, reserving 1/4 cup of the cooking water.
  • Place the pasta in a serving bowl and keep warm.
  • Meanwhile, melt the butter in a medium nonstick skillet.
  • Add the flour and cook, stirring constantly, until the mixture becomes straw-colored and fragrant, about 45 seconds, then remove from the heat and whisk in the milk.
  • Return the pan to the stove, raise the heat to medium-high, and continue cooking, whisking constantly, until slightly thickened, about 2 minutes.
  • Add the reserved cooking water, the cheese, the lemon juice and nutmeg; stir until just smooth.
  • Pour over the hot pasta, toss gently to coat, and serve at once.

Join The Conversation

sort by:
  1. Dingo888
    This was ok, but I consider it more of a lemon cream sauce than an alfredo sauce. I made it exactly as the recipe instructed and used fresh lemon juice. It was just WAY too lemony for me. If I make this again, I will take others' suggestions of using less lemon and add minced garlic.
  2. bitchn kitchen
    I found there was not near enough sauce for 8 ounces of pasta. I am going to make it again and double the sauce for the same amount of pasta then I will rate it with stars. Right now it is pretty bland.
  3. ransomhouse
    Good recipe! I used fat free half and half, it added a bit of sweetness, I may try low fat milk next time. Very good sauce, but it does need garlic. We had it with some chicken! Tasty!
  4. shewhomust
    I give this 4 stars. Really really good. Would also be good as a base with leftover chicken or turkey. I added mushrooms to this to "beef it up" for my husband. Coworkers asked me for this recipe when I brought the leftovers in for lunch.
  5. PatriotsGirl
    This was just OK in my opinion, I made it exactly as stated and had high hopes since all the reviews were so positive, but this was just lacking in the flavor department. I eat a very healthy diet and substitute fattening ingredients for low fat and non fat all the time with no problem at all, but this tasted very low fat to me. My fiance said he tasted nothing but lemon in this, and it absolutely needs garlic. I may try and make it again, cutting down on the lemon and adding some garlic into the mix but overall, I think we'd rather eat a small amount of the real stuff instead of a full plate of this.



Find More Recipes