Skinny Fettuccine Alfredo

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 36.

	this recipe	typical
emulsifier	0%	43%
aromatics	0%	2%

Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

340 g	12 ounces fettuccine (or any pasta shape)
14 g	1 Tablespoon extra virgin olive oil or butter
12 g	4 cloves garlic (pressed or finely-minced)
22 g	3 Tablespoons all-purpose flour
240 g	1 cup chicken stock
244 g	1 cup low-fat milk (I used 1%)
75 g	3/4 cup freshly-grated Parmesan cheese
3 g	1/2 teaspoon salt
1 g	1/4 teaspoon black pepper
	(optional toppings: chopped fresh parsley (extra Parmesan))

Method: 4 steps, published by www.gimmesomeoven.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Wow!!!!! This recipe was fantastic!!! I used unsweetened almond milk and it was ABSOLUTELY DELICIOUS AND BETTER THAN A RESTAURANT!!! I am definitely going to print this recipe out and keep it. I even made it a couple hours in advance and put it in the frid” — a cook, 5.0★

“I've been making this for YEARS and I'll never use jarred Alfredo again. It's so flavorful with the garlic and chicken stock (I use Better Than Bouillon) and I use whatever dairy I have in the fridge, usually whole milk. I've even used 1/2 & 1/2 cut with a” — a cook, 5.0★