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© 2013 mathewguiver

Low calorie garlic parmesan alfredo recipe

Alfredo is one of those sauces that I always like to make fresh, as opposed to buying canned. Quite honestly, store bough alfredo sauce isn’t nearly as good as homemade. Plus I like to make mine a bit healthier by using a combination of 1% milk and heavy cream, as opposed to just heavy cream. I also make a rough, like you would with a bechamel, to make sure the sauce is nice and thick.

Edgy tip! Add a pinch of fresh nutmeg to your finished alfredo to give it a rich nutty flavor. Not too much though, and remember with seasoning that it’s easy to add more, but impossible to remove once you’ve stirred it in. 


3 Tbsp butter
2 Tbsp olive oil
1 garlic clove
2 tsp flour
1 1/2 c heavy cream
1 c milk
1 c parmesan
Pinch of nutmeg


1. Start by finely chopping up a clove of garlic. Use a bit of kosher salt while you’re chopping to get a good mince.

1. Add your olive oil, butter and garlic to a pan. Cook over medium heat until garlic is fragrant and soft. 

3. Add flour and cook for about a minute while stirring constantly. Gradually add milk, then cream, and cook until heated through.

4. Turn off heat, then add cheese, nutmeg, salt and pepper. Taste and season accordingly.

This alfredo is great with pasta and fresh vegetables like broccoli and carrots, and is amazing with baked pasta dishes. Hope you enjoy it as much as I do!

One Trackback

  1. […] Last weekend my boyfriend David and I hosted dinner for a few friends of his that were visiting from out of town. He explained to me that they’re pretty big meat eaters, so I was determined to serve a meatless meal that was hearty and delicious. I also wanted to do something with a fall flavor profile, and decided to go with parsnips and brussels sprout stuffed manicottis baked in a fresh garlic alfredo. […]

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