Light Fettuccine Alfredo Pasta is a family favorite dinner featuring our super simple Alfredo sauce recipe! Creamy Alfredo with a fraction of the fat & calories and all the flavor!
Low fat alfredo sauce with your favorite pasta is a fantastic easy weeknight meal. Serve alongside some vegetables or garlic bread and you have yourself a delicious dinner everyone can enjoy. Cooking light alfredo sauce doesn’t have to be a bad thing!
What is skinny alfredo pasta?
To put it simply, it’s an alfredo sauce recipe that is made with low fat alfredo sauce. Thanks to evaporated milk instead of heavy cream, we can reduce the fat content in this recipe by over half! In a 12 oz can of evaporated milk there are 24 g of fat and 480 calories. In the same 12 oz of cream you will find 83 g of fat and 835 calories. It’s an eye-popping difference, right?
Creamy Alfredo Sauce Ingredients
Here’s what you’ll need-
-Butter: Using the butter we can start a roux with is the base of any great alfredo sauce.
-Flour: The flour will work as a thickener in the sauce to get it to that consistency we want without making it runny.
-Parmesan cheese: We’re going to want the green canister of grated parmesan cheese and some fresh shredded parmesan cheese to make this alfredo sauce extra delicious.
-Salt: A little bit of salt will help to bring out the flavors in this sauce and make it taste great.
-Garlic: alfredo sauce and garlic are a match made in heaven. Garlic adds a great flavor that pairs well with the cheese
-Evaporated Milk: We only need a can of evaporated milk, but it’s enough to make this sauce creamy and complete.
-Pasta: You’re welcome to use what you’d like! Lately I’ve discovered Tinkyada Brown Rice Pasta. It’s amazing- tastes just like regular pasta! You’ll want to cook the pasta according to package directions.
How to Make Skinny Alfredo Pasta
Melt your butter in a saucepan and then add in the flour, grated parmesan cheese, salt, and garlic. Cook on medium to medium high heat until it’s bubbly.
Whisk in the evaporated milk until the liquid begins to thicken and then add in the shredded parmesan cheese and continue whisking until the cheese has melted.
Serve over cooked pasta.
Can you Make Light Alfredo Sauce Ahead?
This sauce is amazing! I love making a double batch and storing them in an airtight container in the fridge for dinners later on. It’s a great recipe to make ahead!
Can you Freeze Alfredo Sauce?
Yes, Homemade Alfredo Sauce freezes beautifully. Store it in an airtight container in the freezer for 2-3 months. Defrost it in the fridge then heat on the stove or in the microwave, adding 1-2 TBSP if water or milk to return it to optimal creaminess.
Skinny Alfredo Pasta
Ingredients
- 2 tbsp butter
- 1 tsp flour
- 2 tbsp grated parmesan
- 1/4 tsp salt
- 2/4 tsp garlic
- 1 12oz can evaporated milk
- 5 oz shredded Parmesan about 1.5 cups
- 1/2 cup water
Instructions
- In a saucepan, heat the butter over medium heat until melted. Sprinkle in 1/4 cup of the water, as well as the flour, grated Parmesan, salt, and garlic.
- Cook about 1 minute until thickened & bubbly.
- Whisk in the can of evaporated milk and stir continuously until it starts to thicken.
- Add the shredded Parmesan and whisk until melted and sauce is smooth.
- If sauce is too thick, add remaining 1/4 cup water. Serve over pasta and enjoy, topped with fresh parsley & additional Parmesan cheese.
Nutrition
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How to use skinny alfredo sauce
You can use this sauce over pasta, I personally enjoy it over penne or farfalle and it makes enough to cover at least 5 servings worth. Adding grilled chicken is also a great way to stretch it and add protein. Alternatively, this sauce works great as a white sauce on pizza, so it can be very versatile.
What if I don’t have shredded parmesan cheese?
I’ve personally used Italian blend cheese when I was in a pinch and it was pretty good. You can do the same.
Need more pasta-packed recipes? Check these out!
- Fiesta Ranch Chicken Pasta Salad
- Chicken Pasta Salad
- Creamy Lemon Pasta With Chicken
- Mexican Chicken Alfredo Pasta
- Summertime Pasta Salad with Lemon Dressing
- Grilled Italian Chicken Pasta
- Marthas One Pan Pasta
- Pizza Pasta Salad
- Creamy Chicken Bacon Tomato Pasta
- Spinach Chicken Pasta Salad
- Sausage Pepper Pasta
- Greek Pasta Salad
- Spinach Chicken Pasta Salad
- Spinach Feta Pasta
- Pasta Caprese
This delicious and healthier version of alfredo pasta allows your family to enjoy a favorite more often! Light Fettuccine Alfredo Pasta is a family favorite dinner featuring our super simple Alfredo sauce recipe! Creamy Alfredo with a fraction of the fat & calories and all the flavor!
Kat says
Very tasty!
Ines Di Lelio says
HISTORY OF ALFREDO DI LELIO CREATOR IN 1908 OF “FETTUCCINE ALL’ALFREDO” (“FETTUCCINE ALFREDO”), NOW SERVED BY HIS NEPHEW INES DI LELIO, AT THE RESTAURANT “IL VERO ALFREDO” – “ALFREDO DI ROMA” IN ROME, PIAZZA AUGUSTO IMPERATORE 30
With reference to your article I have the pleasure to tell you the history of my grandfather Alfredo Di Lelio, who is the creator of “Fettuccine all’Alfredo” (“Fettuccine Alfredo”) in 1908 in the “trattoria” run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi). This “trattoria” of Piazza Rosa has become the “birthplace of fettuccine all’Alfredo”.
More specifically, as is well known to many people who love the “fettuccine all’Alfredo”, this famous dish in the world was invented by Alfredo Di Lelio concerned about the lack of appetite of his wife Ines, who was pregnant with my father Armando (born February 26, 1908).
Alfredo di Lelio opened his restaurant “Alfredo” in 1914 in Rome and in 1943, during the war, he sold the restaurant to others outside his family.
In 1950 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 “Il Vero Alfredo” (“Alfredo di Roma”), whose fame in the world has been strengthened by his nephew Alfredo and that now managed by me, with the famous “gold cutlery” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality).
See the website of “Il Vero Alfredo”.
I must clarify that other restaurants “Alfredo” in Rome do not belong and are out of my brand “Il Vero Alfredo – Alfredo di Roma”.
The brand “Il Vero Alfredo – Alfredo di Roma” is present in Mexico with 2 restaurants (Mexico City and Puebla) and 2 trattorias (Mexico City and Cozumel) on the basis of franchising relationships with the Group Hotel Presidente Intercontinental Mexico.
The restaurant “Il Vero Alfredo” is in the Registry of “Historic Shops of Excellence – section on Historical Activities of Excellence” of the Municipality of Roma Capitale.
Best regards Ines Di Lelio
IN ITALIANO
STORIA DI ALFREDO DI LELIO, CREATORE DELLE “FETTUCCINE ALL’ALFREDO” (“FETTUCCINE ALFREDO”), E DELLA SUA TRADIZIONE FAMILIARE PRESSO IL RISTORANTE “IL VERO ALFREDO” (“ALFREDO DI ROMA”) IN PIAZZA AUGUSTO IMPERATORE A ROMA
Con riferimento al Vostro articolo ho il piacere di raccontarVi la storia di mio nonno Alfredo Di Lelio, inventore delle note “fettuccine all’Alfredo” (“Fettuccine Alfredo”).
Alfredo Di Lelio, nato nel settembre del 1883 a Roma in Vicolo di Santa Maria in Trastevere, cominciò a lavorare fin da ragazzo nella piccola trattoria aperta da sua madre Angelina in Piazza Rosa, un piccolo slargo (scomparso intorno al 1910) che esisteva prima della costruzione della Galleria Colonna (ora Galleria Sordi).
Il 1908 fu un anno indimenticabile per Alfredo Di Lelio: nacque, infatti, suo figlio Armando e videro contemporaneamente la luce in tale trattoria di Piazza Rosa le sue “fettuccine”, divenute poi famose in tutto il mondo. Questa trattoria è “the birthplace of fettuccine all’Alfredo”.
Alfredo Di Lelio inventò le sue “fettuccine” per dare un ricostituente naturale, a base di burro e parmigiano, a sua moglie (e mia nonna) Ines, prostrata in seguito al parto del suo primogenito (mio padre Armando). Il piatto delle “fettuccine” fu un successo familiare prima ancora di diventare il piatto che rese noto e popolare Alfredo Di Lelio, personaggio con “i baffi all’Umberto” ed i calli alle mani a forza di mischiare le sue “fettuccine” davanti ai clienti sempre più numerosi.
Nel 1914, a seguito della chiusura di detta trattoria per la scomparsa di Piazza Rosa dovuta alla costruzione della Galleria Colonna, Alfredo Di Lelio decise di aprire a Roma il suo ristorante “Alfredo” che gestì fino al 1943, per poi cedere l’attività a terzi estranei alla sua famiglia.
Ma l’assenza dalla scena gastronomica di Alfredo Di Lelio fu del tutto transitoria. Infatti nel 1950 riprese il controllo della sua tradizione familiare ed aprì, insieme al figlio Armando, il ristorante “Il Vero Alfredo” (noto all’estero anche come “Alfredo di Roma”) in Piazza Augusto Imperatore n.30 (cfr. il sito web di Il Vero Alfredo).
Con l’avvio del nuovo ristorante Alfredo Di Lelio ottenne un forte successo di pubblico e di clienti negli anni della “dolce vita”. Successo, che, tuttora, richiama nel ristorante un flusso continuo di turisti da ogni parte del mondo per assaggiare le famose “fettuccine all’Alfredo” al doppio burro da me servite, con
l’impegno di continuare nel tempo la tradizione familiare dei miei cari maestri, nonno Alfredo, mio padre Armando e mio fratello Alfredo. In particolare le fettuccine sono servite ai clienti con 2 “posate d’oro”: una forchetta ed un cucchiaio d’oro regalati nel 1927 ad Alfredo dai due noti attori americani M. Pickford e D. Fairbanks (in segno di gratitudine per l’ospitalità).
Desidero precisare che altri ristoranti “Alfredo” a Roma non appartengono e sono fuori dal mio brand di famiglia.
Il brand “Il Vero Alfredo – Alfredo di Roma” è presente in Messico con 2 ristoranti (Città del Messico e Puebla) e 2 trattorie (Città del Messico e Cozumel) sulla base di rapporti di franchising con il Group Hotel Presidente Intercontinental Mexico.
Vi informo che il Ristorante “Il Vero Alfredo” è presente nell’Albo dei “Negozi Storici di Eccellenza – sezione Attività Storiche di Eccellenza” del Comune di Roma Capitale.
Grata per la Vostra attenzione ed ospitalità nel Vostro interessante blog, cordiali saluti
Ines Di Lelio
Jessica says
thank you!