Light Fettuccine Alfredo Recipe

Light Fettuccine Alfredo Recipe

How To Make Light Fettuccine Alfredo

A light plate of fettuccine alfredo makes the most flavorsome lunch! Enjoy a dish of creamy pasta and savory cheese for an appetizing meal.

Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes



  • 8ozfettuccine pasta,uncooked
  • tbspbutter
  • tbspflour
  • cupsmilk
  • 2tbspheavy cream
  • 1tsplemon juice
  • ½tspsalt,or to taste
  • ¼tspgarlic powder,to taste
  • ozParmesan,finely shredded, ¼ cup + 2 tbsp slightly packed
  • 2ozNeufchatel cheese,aka ⅓ less fat cream cheese, diced into cubes
  • white pepper,or black, freshly ground, to taste
  • fresh parsley,chopped, for garnish, optional
  • Romano cheese,finely shredded, or more Parmesan for serving, optional


  1. Cook the pasta according to directions listed on package.

  2. Meanwhile, in a medium saucepan melt butter over medium heat.

  3. Once fully melted, mix in the flour and cook, whisking constantly for 2 minutes.

  4. Gradually add in the milk a little at a time, whisking vigorously until smooth after each addition.

  5. Stir in the cream, lemon juice, salt and garlic powder.

  6. While stirring constantly, cook the sauce until the mixture thickens and begins to gently bubble.

  7. Reduce the heat to low, add in the Parmesan cheese and Neufchatel cheese, then stir until the cheese has melted.

  8. Stir in a few tablespoons of pasta water to thin the sauce, if desired.

  9. Drain cooked pasta well without rinsing, then pour the pasta into the sauce. Toss to evenly coat.

  10. Serve garnished with ground pepper, parsley and Romano cheese, and enjoy!


  • Calories: 410.67kcal
  • Fat: 16.45g
  • Saturated Fat: 9.61g
  • Trans Fat: 0.17g
  • Monounsaturated Fat: 4.26g
  • Polyunsaturated Fat: 0.95g
  • Carbohydrates: 49.64g
  • Fiber: 1.97g
  • Sugar: 6.17g
  • Protein: 15.48g
  • Cholesterol: 47.07mg
  • Sodium: 410.99mg
  • Calcium: 249.88mg
  • Potassium: 281.84mg
  • Iron: 1.03mg
  • Vitamin A: 165.89µg
  • Vitamin C: 2.88mg
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