Light Garlic Fettuccine Alfredo

Anita Hoffman


Heavy cream has been replaced with evaporated milk to make this more calorie conscious. Delicious!
Photo adapted from


★★★★★ 1 vote

5 Min
10 Min
Stove Top


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  • 1 box
    (8 ounces) fettuccine, cooked
  • 3 Tbsp
  • 1 Tbsp
    minced garlic
  • 1 can(s)
    (12 ounces) evaporated milk
  • 1 c
    parmesan cheese, grated
  • ·
    salt and pepper to taste
  • 1/2 c
    fresh italian parsley, chopped (optional)

How to Make Light Garlic Fettuccine Alfredo


  1. Add butter to a large skillet and melt.
    Add garlic and saute until golden.
    Pour in evaporated milk and bring to a boil. Boil 2-3 minutes.
  2. Add cheese and stir until melted and smooth. Add salt and pepper.
    Toss cooked fettuccine with sauce and parsley.
  3. Serve immediately.

Printable Recipe Card

About Light Garlic Fettuccine Alfredo

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian

Show 3 Comments & Reviews

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