Easy · homemade · italian · pasta · Recipes

Healthier Fettuccine Alfredo


My mom copied this recipe from a magazine a few years ago because I was always saying that I wanted to make fettuccine alfredo. I always found recipes that were just too time consuming for weekday dinners or they were just extremely unhealthy.


These are the ingredients I use for this recipe, I like to get everything measured out and chopped up before I start cooking.

The original recipe calls for sage, but no one in my family is a huge fan of sage. After a few tries, I found a good combo of dried basil, oregano, and rosemary. They give the sauce the same “warm” flavor sage would, I just add a few sprinkles of each.

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The base of this recipe is made with a rue; a butter and flour mixture used to thicken sauces. After making a flavorful rue with garlic and herbs, you add milk and chicken broth to make the sauce. The final touch is a bunch of grated parmesan cheese.



Healthier Fettuccine Alfredo:

This recipe is based off this recipe from Rachael Ray Magazine
Prep Time: 5 to 10 minutes ; Active Time: 15 to 20 minutes


  •  1 box of fettuccine
  • 2 tablespoons of extra virgin olive oil
  • 2 cloves garlic, finely chopped
  • A few sprinkles each of dried basil, dried oregano, and dried rosemary
  • 2 tablespoons flour
  • 1 cup of chicken broth
  • 1/2 cup milk *I used skim
  • 1/4 teaspoon pepper
  • Pinch of salt
  • Pinch of ground nutmeg
  • 3/4 cup grated parmesan, plus more for topping

How To:

1. Prep all of your ingredients. Make sure everything is out and measured, and the garlic is chopped.

2. Bring a large pot of water to a boil.

3. While waiting for the water to boil, start the sauce. In a large saucepan, warm the olive oil then add the garlic and herbs, cook for about a minute while constantly stirring. Then add and mix in the flour, you will need to be constantly stirring during this process as well. You want to cook this for about 2 minutes so the floury taste cooks out. This creates a rue, which will thicken the sauce.

4. After the rue is done cooking, add the chicken broth, milk, nutmeg, salt, and pepper. Bring this mixture to a slow boil while stirring, then reduce the heat to a simmer. Keep at a simmer, stirring occasionally, for the remainder of the cooking process.

5. When your pasta water has boiled, add salt and fettuccine. Follow the instructions on the pasta box and cook until the pasta is at a texture you enjoy.

6. Right before your pasta has finished cooking, add the parmesan cheese to your sauce.

7. When your pasta is finished, drain into your sauce and toss to combine.

8. Serve with an extra sprinkle of parmesan. Enjoy!


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