Light Fettuccine Alfredo

This Light Fettuccine Alfredo is a guilt-free delight! Creamy, rich, and quick to prepare, it's perfect for weeknight dinners.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Main Course

Cuisine: Italian

For the Pasta:

For the Sauce:

1.5 Tbsp butter
1.5 Tbsp flour
1.25 cups milk
2 Tbsp heavy cream
1 tsp lemon juice
0.5 tsp salt or to taste
0.25 tsp garlic powder to taste
1.5 oz finely shredded Parmesan (1/4 cup + 2 Tbsp slightly packed)
2 oz Neufchatel cheese (1/3 less fat cream cheese), diced into cubes
Freshly ground white or black pepper to taste
Chopped fresh parsley for garnish, optional
Finely shredded Romano cheese or more Parmesan for serving, optional (not added to calorie count)

Instructions:

Start by boiling a large pot of salted water. Once it’s boiling, add the fettuccine pasta. Cook according to the package instructions until al dente. Drain the pasta in a colander and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk constantly for about 1 minute until the mixture is bubbly and golden.
Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Keep whisking until the mixture thickens, about 3-5 minutes.
Once thickened, stir in the lemon juice, salt, garlic powder, and the diced Neufchatel cheese. Continue to stir until the cheese has fully melted and the sauce is creamy.
Add the cooked fettuccine into the sauce, tossing to coat the pasta evenly. Sprinkle in the finely shredded Parmesan and mix until well combined.
Taste and adjust the seasoning with more salt or pepper as needed. If you like, garnish with chopped fresh parsley and additional cheese before serving.

Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a saucepan over low heat, adding a splash of milk to loosen the sauce.
Avoid freezing the pasta, as it may become mushy upon thawing.