Easy Fettuccine Alfredo
Easy homemade Fettuccine Alfredo recipe with whole wheat pasta and lighter cream sauce. Ready in 25 minutes with simple ingredients.
Ingredients
- 1 pound whole wheat fettuccine pasta
- 4 tablespoons unsalted butter
- 6 cloves garlic, minced
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 1.5 cups freshly grated Parmigiano-Reggiano cheese
- 0.5 teaspoon fine sea salt
- 0.25 teaspoon freshly ground black pepper
- 0.25 teaspoon ground nutmeg
- 2 tablespoons fresh Italian parsley, finely chopped
- 1 tablespoon fresh lemon juice
- 2 ounces prosciutto, thinly sliced and diced (optional)
- 0.5 cup reserved pasta water
Instructions
- 1
Bring a large pot of salted water to a rolling boil over high heat, then add the whole wheat fettuccine and cook according to package directions until al dente, about 9-11 minutes.
- 2
Reserve approximately 0.5 cup of the starchy pasta cooking water before draining the fettuccine in a colander.
- 3
Melt the unsalted butter in a large skillet over medium heat, watching until it's foamy and fragrant, about 1 minute.
- 4
Add the minced garlic to the melted butter and sauté for 30-45 seconds until fragrant and pale golden, stirring constantly to prevent browning.
- 5
Pour the heavy cream and low-sodium chicken broth into the skillet and bring the mixture to a gentle simmer, stirring occasionally for about 2 minutes.
- 6
Remove the skillet from heat and stir in the freshly grated Parmigiano-Reggiano cheese in small handfuls, mixing until completely melted and smooth.
- 7
Season the sauce with sea salt, freshly ground black pepper, and ground nutmeg, then taste and adjust seasonings as needed.
- 8
Add the drained fettuccine directly to the cream sauce and toss gently to coat every strand, about 1-2 minutes.
- 9
If the sauce seems too thick, add the reserved pasta water one tablespoon at a time, stirring gently until you reach your desired consistency.
- 10
Finish by stirring in the fresh lemon juice for brightness and brightness of flavor.
- 11
Divide the fettuccine among four serving bowls and garnish each portion with the diced prosciutto (if using) and a sprinkle of fresh Italian parsley.
- 12
Serve immediately while the pasta is hot and the sauce is creamy and coating every strand.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| whole wheat fettuccine | chickpea or lentil-based pasta | Plant-based pasta options provide significantly more protein and fiber, supporting better blood sugar stability and gut health while maintaining a familiar pasta texture |
| heavy cream | half-and-half or Greek yogurt | These alternatives reduce saturated fat content while maintaining creaminess; Greek yogurt adds probiotics for enhanced gut health benefits |
| unsalted butter | extra-virgin olive oil | Olive oil provides heart-healthy monounsaturated fats and polyphenols with anti-inflammatory properties, making it superior for overall cardiovascular health |
| Parmigiano-Reggiano cheese | nutritional yeast with aged Pecorino Romano | Nutritional yeast adds umami and B-vitamins while reducing overall sodium intake; Pecorino offers equally savory notes with slightly lower fat content |
| low-sodium chicken broth | vegetable broth or bone broth | Vegetable broth creates a completely plant-based option; bone broth provides collagen and gelatin that support gut lining health and reduce inflammation |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 598 |
| Total Fat | 22g |
| Saturated Fat | 12g |
| Cholesterol | 68mg |
| Sodium | 412mg |
| Carbohydrates | 72g |
| Fiber | 11g |
| Sugar | 1g |
| Protein | 28g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
