Looking for a guilt-free creamy pasta? This lightened-up version of Fettuccini Alfredo uses butter and milk in place of the traditional heavy cream.

Yield: Serves 2.



  • 1/3 cup flour
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • 1/8 tsp nutmeg
  • 2 cups milk
  • 2 cloves garlic, finely chopped
  • 1 bay leaf
  • 1 cup freshly grated Parmesan cheese
  • 1 tbsp butter
  • 8 oz fettuccine, cooked and drained
  • 1 tbsp olive oil
  • 1/4 cup chopped fresh parsley
  • Freshly grated Parmesan cheese


  1. To prepare sauce, combine flour, salt, pepper and nutmeg in a medium saucepan.
  2. Gradually whisk in milk until smooth.
  3. Add garlic and bay leaf. Bring to a boil over medium heat, stirring constantly.
  4. Reduce heat and simmer, stirring frequently, just until mixture begins to thicken, about 5 minutes.
  5. Remove and discard bay leaf.
  6. Stir 1 cup Parmesan cheese and butter into milk mixture just until melted.
  7. Remove pan from heat.
  8. Toss hot cooked fettuccine with oil and parsley. Add sauce and toss to coat.
  9. Sprinkle with additional Parmesan cheese.
Nutritional analysis per serving:

357 calories, 16.7 g fat, 18.2 g protein, 33.2 g carbohydrate, 1.5 g fibre, 878 mg sodium