Fettuccine Alfredo

Low Cal Alfredo? Too Good to Be True!

Fettuccini Alfredo
Difficulty: Easy
Cook Time: min

"I once ate true Fettuccine Alfredo at Ristorante D'Alfredo in Rome, where a giant picture of its namesake owner hangs on the wall. The big flavors of the dish were brought to bear by combining outsized amounts of butter and Parmigiano-Reggiano. It was that simple: butter and cheese. Not so simple, though, if you're watching your waistline. This version eliminates the cream that many American versions call for but retains a little bit of the butter for flavor. The velvety-smooth texture is re-created with yogurt and thickened chicken broth. It may not be as authentic as the original, invented by Alfredo di Lelio, but it's a very tasty version we can all live with (for a very long time)."

-- Rocco DiSpirito


  • 8 ounces whole-wheat fettuccine
  • 1 tablespoon butter
  • 3 garlic cloves, minced
  • 2 teaspoons cornstarch
  • Pinch of ground nutmeg
  • 3/4 cup low-fat, low-sodium chicken broth
  • 3/4 cup grated Parmigiano-Reggiano cheese
  • 3/4 cup 5% Greek yogurt
  • Salt and freshly ground black pepper
  • Cooking Directions

    Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package directions, 9 to 11 minutes; drain.

    While the pasta is cooking, melt the butter in a large nonstick saute pan over medium heat. Add the garlic and cook until it is fragrant, about 2 minutes.

    Meanwhile, combine the cornstarch and nutmeg in a small bowl. Whisk in the chicken broth until smooth. Pour the mixture into the saute pan, raise the heat, and bring the sauce to a simmer, whisking occasionally. Whisk in 1/2 cup of the cheese until it has melted. Remove the saute pan from the heat and whisk in the yogurt until the sauce is smooth.

    In a large bowl, toss the cooked fettuccine with the Alfredo sauce. Season with salt and pepper to taste, if desired. Top the pasta with the remaining 1/4 cup cheese, and serve.

    Serves 4.

    Courtesy of "Now Eat This"

    Before: 75 g fat, 1,220 calories

    After: 10.4 g fat, 336 calories

    Protein: 18 g

    Carbohydrates: 47 g

    Cholesterol: 27 mg

    Fiber: 5 g

    Sodium: 745 mg

    Recipe Summary

    Main Ingredients: fettuccine, butter, garlic, yogurt

    Course: Dinner, Lunch, Main Course

    More Recipes You May Like
    Marinara Sauce
    Rocco DiSpirito's Marinara Sauce for Penne Alla Vodka
    Penne alla Vodka
    Full of Taste, but With Fewer Calories
    Spaghetti Carbonara
    Full of Taste, but With Fewer Calories
    Olive Garden Copycat: Fettuccine Alfredo
    Olive Garden Copycat Recipe Courtesy of Ron Douglas
    Turkey Alfredo Pizza
    "Taste of Home" Recipe Is a Nutritious Family Favorite
    Feasty Boys' Zesty Pasta Alfredo
    Enjoy This Pasta Dish as an Entre or Side
    Emeril's Fettuccini with Peas and Ham
    Warm Up with This Rich, Delicious Dish
    Sesame Noodles with Chicken and Peas
    Quick, Easy and Cheap Brown Bag Recipes