Fettuccine with Light Alfredo Sauce

Serves: 4Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy

Serves: 4


  • 1 cup evaporated skim milk
  • ½ cup freshly grated Parmesan cheese
  • ½ cup finely chopped parsley
  • 1 lb. fettuccine, cooked, drained, and kept warm
  • ¼ tsp. ground white pepper


  • Heat the milk in a deep saucepan over medium heat. Simmer but do not boil. Add the Parmesan cheese and parsley.
  • As soon as the cheese has melted and the sauce is thick and creamy, remove from the heat and toss with the pasta. Season with white pepper.