| Total: | 15 min |
| Prep: | 5 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1 pound fresh linguine
- 1 1/2 teaspoons cornstarch
- 1 cup milk
- 1 tablespoon butter
- 1/4 cup light cream
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until it is tender but still firm to the bite, about 3 minutes. In a saucepan melt butter, add milk and then whisk in cornstarch over medium heat until lightly thickened. Add pasta to the saucepan and toss. Add light cream, Parmesan cheese, salt and pepper, nutmeg to taste. Toss and thicken more. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 510 |
| Total Fat | 17 g |
| Saturated Fat | 9 g |
| Carbohydrates | 67 g |
| Dietary Fiber | 0 g |
| Sugar | 4 g |
| Protein | 22 g |
| Cholesterol | 126 mg |
| Sodium | 317 mg |
Reviews
Oh for heaven’s sake friends,
If you are going to make fettuccine Alfredo, use a real recipe with all the butter and cheese. Compensate some other day, and portion control too.
This “lighter” version is lousy, tasteless and just plain bland like other reviews.
I’m sorry I even tried it; olive oil and Parm cheese would have better than this one.
If you are going to make fettuccine Alfredo, use a real recipe with all the butter and cheese. Compensate some other day, and portion control too.
This “lighter” version is lousy, tasteless and just plain bland like other reviews.
I’m sorry I even tried it; olive oil and Parm cheese would have better than this one.
This was very bland – we added 2 garlic cloves and that helped but if you don’t eat this right away, it gets gluey. We let it sit on the stove for 20 minutes and that was too long. Won’t make again.
Very good and easy to make!!
This was an ok dish. I don’t understand why so many people raved about it. I guess I’m just used to regular (fatty alfredo!! Anyway, I sauteed mushrooms and onion first to give it more flavor. I would cut down or eliminate the corn starch. Using “fat free” half and half is just fine if you don’t have light half and half. Go for the high quality parmesan!
I use the same amount of general all purpose flour instead of cornstarch as a suggestion. No need for cream. Melt butter in pan, slowly add flour and whisk until incorporated. Replace cream with the same amount of milk. Add warmed milk into roue and slowly stir until milk is heated but not boiling to make a smooth bechamel . Add parmesan cheese slowly and stir until smooth and dissolved. Add all spices plus a teaspoon of Garlic powder (more or less to your preferred taste. Toss spaghetti in sauce. (Note you can add some leftover chicken or whatever meat you like. Takes same time as posted recipe, however, it is a little more creamy tasting and less calories and fat without cream. Bon Appetit
omg this is soooooo good.
I was surprised at how great this tasted. I never make the full fledged sause anymore.
I was surprised at how well this came out. I didn’t use any cream, and added roasted veggies and pine nuts at the end… YUM! I would like to try it with lemon zest next time to brighten the flavors.
SO delicious! I made this for my boyfriend, and he couldn’t even tell it was a lighter version. I couldn’t find light cream at the store, so like many others, I used 1% milk and just a splash of heavy cream, and it worked just fine. We also added broccoli and chicken breast.
great flavor without all the fat!