Carnation Lean Fettuccine Alfredo
Indulge in a guilt-free twist on a classic favorite with Carnation Lean Fettuccine Alfredo! This lightened-up recipe swaps heavy cream for evaporated skim milk, creating a velvety, flavorful sauce that clings perfectly to tender fettuccine. A fragrant roux of sautéed garlic and butter sets the stage for freshly grated Parmesan cheese, delivering rich, cheesy goodness without the extra calories. Finished with a sprinkle of fresh parsley for brightness, this dish comes together in just 30 minutes, making it an ideal weeknight dinner. Perfect for anyone seeking a healthier pasta option, this creamy alfredo is a deliciously satisfying way to enjoy comfort food without compromising on taste or texture!
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Recipe Information
Ingredients
- 12 oz Fettuccine pasta
- 2 tbsp Unsalted butter
- 2 cloves Garlic, minced
- 2 tbsp All-purpose flour
- 1.5 cups Evaporated skim milk
- 1 cup Freshly grated Parmesan cheese
- 0.5 tsp Salt
- 0.25 tsp Freshly ground black pepper
- 2 tbsp Fresh parsley, chopped
- 1 cup Reserved pasta water
Instructions
Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta and set aside.
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
Sprinkle the flour over the butter and garlic mixture, whisking constantly to form a roux. Cook for 1-2 minutes to remove the raw flour taste.
Slowly whisk in the evaporated skim milk, ensuring no lumps remain. Continue cooking and stirring for 2-3 minutes until the mixture begins to thicken.
Stir in the grated Parmesan cheese, salt, and black pepper. Continue to stir until the cheese is fully melted and the sauce is smooth.
Add the cooked fettuccine to the skillet, tossing to coat the pasta evenly in the sauce. If the sauce is too thick, gradually add the reserved pasta water, a few tablespoons at a time, until the desired consistency is reached.
Remove the skillet from heat and sprinkle the chopped parsley over the pasta. Toss gently to combine.
Serve immediately, garnished with additional Parmesan cheese or parsley if desired.
Nutrition Facts
Calories |
2797 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.7 g | 125% | |
| Saturated Fat | 57.4 g | 287% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 5233 mg | 228% | |
| Total Carbohydrate | 319.9 g | 116% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 57.4 g | ||
| Protein | 166.0 g | 332% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 3710 mg | 285% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 1666 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
