Yes, It's Possible To Make A Low-Fat Version Of Fettuccine Alfredo!

by The Z Living Editors
  • Total Time: 30 Mins
  • Cook: 20 Mins
  • Prep: 10 Mins
  • Serves: 4
  • Level: Beginner
When it comes to a healthy, low-fat dinner, Italian food — with its heavy creams and rich sauces — doesn't always fit the bill. But let's be honest, it's delicious! Luckily, chef Rocco DiSpirito of Z Living's popular show Now Eat This!, has a amazing, and more importantly, low-calorie, recipe for a classic dish: fettuccine alfredo. Ringing in at less than 350 calories, you can make it for the whole family without feeling guilty about those extra carbs. 

Take it straight from Rocco: "I once ate true fettuccine alfredo at Ristorante D'Alfredo in Rome, where a giant picture of its namesake owner hangs on the wall. The big flavors of the dish were brought to bear by combining outsized amounts of butter and Parmigiano-Reggiano. It was that simple: butter and cheese. Not so simple, though, if you're watching your waistline. This version eliminates the cream that many American versions call for but retains a little bit of the butter for flavor. The velvety-smooth texture is re-created with yogurt and thickened chicken broth. It may not be as authentic as the original, invented by Alfredo di Lelio, but it's a very tasty version we can all live with (for a very long time)."

Check out more about Now Eat This! here and find out where to watch the show.

You heard the chef...dive in and enjoy a healthy spin on an Italian favorite for years to come!


  • 8 ounces whole-wheat fettuccine
  • 1 tablespoon butter
  • 3 garlic cloves, minced
  • 2 teaspoons cornstarch
  • Pinch of ground nutmeg
  • 3/4 cup of low-fat, low-sodium chicken broth
  • 3/4 cup grated Parmigiano-Reggiano cheese
  • 3/4 cup 5% Greek yogurt
  • Salt and freshly ground black pepper


  1. Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package directions, 9-11 minutes; drain.
  2. While the pasta is cooking, melt the butter in a large nonstick saute pan over medium heat. Add the garlic and cook until it is fragrant, about 2 minutes.
  3. Meanwhile, combine the cornstarch and nutmeg in a small bowl. Whisk in the chicken broth until smooth. Pour the mixture into the saute pan, raise the heat, and bring the sauce to a simmer, whisking occasionally. Whisk in 1/2 cup of the cheese until it has melted. Remove the saute pan from the heat and whisk in the yogurt until the sauce is smooth.
  4. In a large bowl, toss the cooked fettuccine with the Alfredo sauce. Season with salt and pepper to taste, if desired. Top the pasta with the remaining 1/4 cup cheese, and serve. 
  5. OPTIONAL: Serve with sliced cherry tomatoes and a handful of arugula, as shown.

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