Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users. Here's the Coumadin Safe Fettuccine Alfredo recipe!

Avoid this recipe if you are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it. Here's the GERD-friendly Fettuccine Alfredo recipe!

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten. Here's the Gluten-Free Fettuccine Alfredo recipe!


"Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good." -Alice May Brock, Owner of Alice's Restaurant

The refrigerator light goes on...

Rich, creamy sauces can be healthy. Start with less fat, cook the roux carefully, stir constantly when adding the liquid and thicken with a lower fat creamy cheese.


Fettuccine Alfredo

Servings: 2 | Serving size: 2 ounces pasta with sauce

Cooking Time: 30 Minutes

This recipe can easily be multiplied and leftovers are fair at best.

Serve with one of the following: Parmesan Squash, Pan Grilled Broccoli, Pan Grilled Asparagus, Healthy Caesar Salad, Yellow Squash and Onions, or Zucchini Salad

Fettuccine Alfredo, a 30-minute recipe from Dr. Gourmet


  • 1 tsp extra virgin olive oil
  • 2 cloves garlic (minced)
  • 2 tsp all purpose white flour
  • 3/4 cup 2% milk
  • 1 ounce semi-soft goat cheese
  • 1 ounce Parmigiano-Reggiano (grated)
  • 4 quarts water
  • 4 ounces whole wheat or gluten-free fettuccine
  • 2 Tbsp flat leaf parsley (minced)

Heat the olive oil in a ten-inch non-stick skillet over medium heat and add the minced garlic. Cook very slowly and stir frequently. Do not allow the garlic to brown or it will become bitter.

Add the flour slowly and cook for about one minute. Stir continuously to blend the oil and flour. The mixture will be like coarse corn meal. Cook gently so the mixture doesn't brown.

Slowly add the cold milk whisking to keep the sauce from forming clumps. Blend in all of the milk until the sauce is smooth and begins to thicken.

Add the goat cheese and whisk as it melts. When the sauce is smooth add the Parmigiano-Reggiano and whisk as it melts until the sauce is creamy. Reduce the heat to very low.

In a large pot heat the water to a boil. Add the fettuccine and cook until just tender (about 12 - 15 minutes for dried pasta). Drain well and then add the pasta to the sauce, tossing to coat thoroughly. Sprinkle the minced parsley over the top and serve.

Nutrition Facts

Serving size: 2 ounces pasta

Servings: 2

Amount Per Serving

Calories 372 Calories from Fat 83
% Daily Value
Total Fat 9g 15%
    Saturated Fat 6g 29%
    Monounsaturated Fat 2g
    Trans Fat 0g
Cholesterol 24mg 8%
Sodium 341mg 14%
Total Carbohydrates 51g 17%
    Dietary Fiber 2g 8%
    Sugars 6g
Protein 19g
Vitamin A 10% Vitamin C 12%
Calcium 34% Iron 16%
Vitamin K 52 mcg Potassium 313 mg
Magnesium 57 mg