Have you ever seen The Holiday? If you havn't it's a fun slash adorable holiday season rom com. My main point though, is for Christmas Eve dinner the characters all have "Christmas fettuccine" and is that not a BRILLIANT idea? It very quickly became a tradition in our house but of course I made a few tweaks 😊: creamy skinny fettuccine alfredo so you can still eat all the holiday cookies (almost) guilt free!
So funny thing. I actually shared this recipe on the blog a few years ago and when I transferred hosts a while back (super complicated computer website thing) it just disappeared 🤷🏻♀️. No idea what happened to it so obviously had to remake and re-share because during the holiday season I just can't live without it!
SO what makes this alfredo guilt free? Instead of a cream based sauce or a super heavy on the butter sauce, this version uses vegetable broth and skim milk with a little bit of butter, parmesan cheese, and flour to help thicken it up.
That's it! Less than 20 minutes and Christmas Eve dinner is served.
PS. For those of you that have been around for a bit you might remember the story of my Dad attempting to make his own alfredo version by himself on Christmas Eve. It was such a disaster that it was actually hilarious and he'll never live it down! Think gluey, over cooked pasta noodles and broken sauce with lots of un-melted parmesan bits (the perils of buying already grated parmesan cheese).
It has since been my mission to make this pasta as easy as possible so that even Dad can make it (LOVE you Podge!). For those of you looking for a foolproof creamy skinny fettuccine alfredo, scroll down for the recipe!Print
Guilt free, restaurant quality, wonderfully creamy fettuccine done in just 20 minutes.
- 1 lb fettucine pasta
- 2 tablespoons unsalted butter
- 2 tablespoons unbleached, all purpose flour
- ½ teaspoon garlic powder
- 1 cup vegetable broth
- 1 cup skim milk
- 1 cup parmesan cheese, freshly grated
- Salt and pepper to taste
- Fresh parsley, roughly chopped for garnish
- Cook fettuccine according to box instructions. Save ¼ cup of the pasta water. Drain fettucine.
- While fettuccine is cooking, heat butter in a large skillet over medium high heat. Once melted, whisk in flour and garlic powder. Cook for 2 minutes, whisking frequently.
- Slowly pour vegetable broth into the skillet, whisking until smooth.
- Slowly pour milk into the skillet, whisking until smooth.
- Bring to a simmer, reduce heat to medium low, and let cook about 3-4 minutes, stirring occasionally, until somewhat thickened.
- Reduce heat to low. Stir in parmesan cheese until completely smooth. Cook one more minute. Add salt and pepper to taste.
- Remove from heat. Stir cooked fettuccine pasta into the skillet and coat in the sauce. Add pasta water one tablespoon at a time until desired sauce consistency is reached (I used about 2 tablespoons). Top with fresh parsley and serve immediately.