This Gluten Free Alfredo Sauce Recipe with Prosciutto is creamy and delicious with parmesan and garlic goodness. It’s such an easy version for weeknight family dinners!
This is the dinner that dreams are made of. Creamy and cheesy Fettuccine Lower Fat Alfredo Sauce Recipe with a hint of nuttiness and a delicious garlic backdrop. Then it’s topped with salty Prosciutto ribbons that blend perfectly with the decadent pasta. The cool Prosciutto and the hot pasta is a perfect combination.
BUT, my friends, the best part is this is an easier and healthier option! My Light and Easy, Lower Fat Fettuccine Alfredo with Prosciutto is beyond belief! It’s the best alfredo sauce and a quick dinner that the whole family will love.
Do you meal plan your dinners? It makes weeknights so much easier! Check out my Meal Planning Theme Night Recipes and then add this one to your Pasta Sundays!
Gluten Free Alfredo that Still Tastes Amazing!
With a Certification in Nutrition and Healthy Living, I tend to look for opportunities to lower the calorie and fat content in non-veggie recipes. I love traditional alfredo sauce, but a healthy alfredo sauce recipe was something I was determined to make.
One of my favorite tricks with many recipes to get a creamy texture without the flour, butter, or heavy cream, is to use a cornstarch slurry. Cornstarch is used in many Asian recipes to thicken sauces without changing the color the way a flour roux does. Once it dissolves and cooks into the sauce, it is completely flavorless, leaving only the flavors from the sauce.
In this recipe, using cornstarch and 1% milk to replace the heavy cream, flour, and butter that is typically in Fettuccine Alfredo saves you 95 calories and 13.4g Fat (8.3g Saturated Fat)! It also saves you 45mg cholesterol and gives you more calcium, vitamin d, and potassium by using milk vs. cream.
How to use cornstarch
It’s super easy to use because you don’t need to cook it prior to mixing it in the sauce. Instead, you mix the cornstarch into a cold liquid to dissolve it and then add it to the sauce. So if you want a clear sauce, mix it into water. If you want a creamy sauce, mix it into milk (skim, 1-2%, or whole). You can also mix it into heavy cream, coconut milk, cooled broth, or really any cold liquid. Then whisk it into the hot sauce and continue to stir as it thickened. It’s that simple! And it gives the same creamy texture! Here are some other recipes where I’ve used this technique!
- Creamy Corn & Blackened Chicken
- Chickpea Coconut Curry with Veggies
- Creamy Chicken Enchilada Soup
- Slow Cooker Light & Creamy Broccoli Soup
Quick note! This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them. This commission is what helps me keep this blog afloat :). But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used.
Simple Ingredients
- Fettuccine pasta – You can use any long or short cut pasta you prefer. You can also use whole wheat pasta. If you are making this ahead of time to be reheated, then a dry pasta (vs. fresh) will stand up better to the reheating process.
- Fresh Garlic cloves, minced – Fresh is best when it comes to garlic, but you can buy pre-minced garlic to save time or mince it in bulk and freeze it for use when you need it! If you don’t have fresh, you can use garlic powder or flakes.
- 1% milk – The milk replaces the heavy cream in the traditional recipe. You can also use skim milk, 2% milk, or full fat whole milk.
- Cornstarch – This is the thickener in the sauce and is great because it can be mixed into cold liquid to dissolve and create a slurry. That means that you don’t need to mix flour with butter to make a roux. It not only a low-fat thickener, it saves lots of time and fuss!
- Chicken bouillon cube or 1 teaspoon chicken base.
- Parmesan Cheese, grated – As the parmesan imparts much of the amazing flavor, please be sure to buy good parmesan from the cheese section of the store vs. the shelf-stable jar. You can either grate your own, or buy it pre-grated.
- Chopped Fresh Parsley – You can leave this out if you don’t have any on hand. But fresh parsley really does add a nice freshness and brightness.
- Prosciutto – The prosciutto is not needed, but adds a delicate and indulgent meaty texture and salty flavor. See the FAQs below for substitutes.
No Special Equipment Needed
You need a large pot to cook the pasta in and then you can either use the same pot for the sauce or use a separate large skillet/frying pan for making Alfredo sauce and mixing in the pasta. I use my absolute favorite 12″ Ceramic Pan, which is great because food really does slide right off with minimal oil and I don’t have to worry about food sticking and burning. It comes with a glass lid, which is perfect for watching your dinner cook!
Oh, and mincing garlic is made super easy with a Garlic Press.
Prep Steps for this Gluten Free Alfredo Sauce Recipe
We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you prepare in the day(s) in advance.
The truth is, this is such an easy alfredo sauce recipe, there really isn’t even much to prep ahead! If you are really pressed for time; however, you could mince the garlic and slice the prosciutto into ribbons, as well as chop the parsley.
Cooking Your Alfredo Sauce Recipe
In a large pot of salted water, boil the pasta until al dente. Remove 1 cup of the pasta water and then drain the pasta. Leave the pasta in the strainer until the sauce is ready.
While the pasta is cooking, make the cornstarch slurry by mixing the cornstarch into the cold milk.
Using the same pot that you used for the pasta or a large skillet over medium heat, add the teaspoon of olive oil and the minced garlic. Stir and cook for just 1-2 minutes. Careful not to let it brown.
Add the cup of the reserved cooking water from the pasta plus 1 bouillon cube or chicken/vegetable base. Heat to simmer and dissolve the bouillon. Whisk in the cornstarch slurry and continue to whisk while it heats through and starts to thicken (about 2-3 minutes).
Add salt and pepper and the pasta to the sauce and stir to combine. Turn off the heat and then mix in the parmesan cheese and Parsley. Finally, right before serving, add the Prosciutto slices on top.
Garnish with Parmesan and Parsley.
ENJOY! 😍 Carrie
Lower Fat Fettuccine Alfredo Recipe FAQs
You can leave the prosciutto out or replace it in this recipe. Prosciutto is sliced so thin, which makes it such a delicate addition to this where a little goes a long way. If you either don’t like prosciutto or cannot find it, you could replace it with a thin-sliced roasted or smoked deli ham. You could use bacon, but it will really change the flavor profile of this dish to more of a bacon flavor, which is great, just very different. You also need to cook the bacon in the pan before making the sauce or cook it separately and then crumbling it over top.
You can use Plain Unsweetened Almond Milk, Soy Milk, or other non-dairy milk in this alfredo sauce recipe.
If your alfredo sauce is too thin, perhaps you didn’t add enough cornstarch or added too much liquid. To thicken a thin sauce, you can mix a teaspoon of cornstarch with 3 teaspoons of cold milk and then whisk it into the sauce. Bring the sauce to a simmer and stir as it thickens.
Yes, this Fettuccine Lower Fat Alfredo Sauce Recipe can be made up to 5 days in advance. Store it in an airtight container in the refrigerator. To rehat, you can warm it in themicrowavee or on the stove. You may need to add a splash of milk to loosen it up a bit as it warms.
If you include the prosciutto in this recipe, then you have your protein. If not, then you can add grilled chicken breast, seared shrimp, or even sliced flank steak. You could also add a variety of veggie side dishes. My favorites are my simple Roasted Carrots, Roasted Tomatoes, or a Mesclun Salad.
Fettuccine Lower Fat Alfredo Sauce with Prosciutto
Ingredients
- 10 oz Fettuccine pasta
- 1 teaspoon Extra Virgin Olive oil
- 2 cloves garlic
- 1 cup water (reserved from pasta water after it cooks!)
- 1 cup 1% milk (you can also use skim, 2%, or whole)
- 2 tablespoon cornstarch
- 1 Chicken bouillon cube or 1 teaspoon chicken base
- 1 teaspoon Salt
- 1 teaspoon Ground Black Pepper
- ¼ cup Parmesan Cheese grated
- ¼ cup Chopped Parsley
- 4-6 oz Prosciutto
- Optional Garnish: extra Parmesan and extra parsley
Instructions
- Boil a large pot of water for the pasta. Once the pasta water is boiling, add a splash of Olive Oil and a pinch of salt. Add the pasta and stir so that it all is immersed in the water and doesn't stick it itself. Boil the pasta until al dente. Reserve 1 cup of the pasta water to use in the sauce and then drain the pasta. Leave the pasta in the strainer until the sauce is ready.
- While the pasta is cooking, slice the prosciutto, mince the garlic and chop the parsley. Also make the cornstarch slurry by mixing the cornstarch into the cold milk.
- Using the same pot that you used for the pasta, add the teaspoon of olive oil and the minced garlic. Stir and cook for just 1-2 minutes. Careful not to let it brown.
- Add the reserved 1 cup of pasta water plus 1 bouillon cube or chicken/vegetable base. Heat to simmer and dissolve the bouillon. Whisk in the cornstarch slurry and continue to whisk while it heats through and starts to thicken (about 2-3 minutes).
- Add salt and pepper plus the pasta to the sauce and stir to combine. Turn off the heat and then mix in the parmesan cheese and Parsley. Finally, right before serving, add the Prosciutto slices on top. Garnish with Parmesan and Parsley. Serve and enjoy!
Notes
- What can I replace the Prosciutto with in this Alfredo?
You can leave the prosciutto out or replace it in this recipe. You could replace it with a thin-sliced roasted or smoked deli ham. You could use bacon, but it will really change the flavor profile of this dish to more of a bacon flavor, which is great, just very different. You also need to cook the bacon in the pan before making the sauce or cook it separately and then crumbling it over top. - Can I use non-dairy milk in this Low Fat Alfredo sauce recipe? You can use Plain Unsweetened Almond Milk, Soy Milk, or other non-dairy milk in this alfredo sauce recipe.
- What if my alfredo sauce is too thin? If your alfredo sauce is too thin, perhaps you didn’t add enough cornstarch or added too much liquid. To thicken a thin sauce, you can mix a teaspoon of cornstarch with 3 teaspoons of cold milk and then whisk it into the sauce. Bring the sauce to a simmer and stir as it thickens.
- Can I make this Fettuccine Alfredo ahead and reheat it later? Yes, this recipe can be made up to 5 days in advance. Store it in an airtight container in the refrigerator. To rehat, you can warm it in themicrowavee or on the stove. You may need to add a splash of milk to loosen it up a bit as it warms.
- What can I serve with this Fettuccine Alfredo? If you include the prosciutto in this recipe, then you have your protein. If not, then you can add grilled chicken breast, seared shrimp, or even sliced flank steak. You could also add a variety of veggie side dishes. My favorites are my simple Roasted Carrots, Roasted Tomatoes, or a Mesclun Salad.
Ines Di Lelio says
HISTORY OF ALFREDO DI LELIO CREATOR IN 1908 OF “FETTUCCINE ALL’ALFREDO” (“FETTUCCINE ALFREDO”), NOW SERVED BY HIS NEPHEW INES DI LELIO, AT THE RESTAURANT “IL VERO ALFREDO” – “ALFREDO DI ROMA” IN ROME, PIAZZA AUGUSTO IMPERATORE 30
With reference to your article I have the pleasure to tell you the history of my grandfather Alfredo Di Lelio, who is the creator of “Fettuccine all’Alfredo” (“Fettuccine Alfredo”) in 1908 in the “trattoria” run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi). This “trattoria” of Piazza Rosa has become the “birthplace of fettuccine all’Alfredo”.
More specifically, as is well known to many people who love the “fettuccine all’Alfredo”, this famous dish in the world was invented by Alfredo Di Lelio concerned about the lack of appetite of his wife Ines, who was pregnant with my father Armando (born February 26, 1908).
Alfredo di Lelio opened his restaurant “Alfredo” in 1914 in Rome and in 1943, during the war, he sold the restaurant to others outside his family.
In 1950 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 “Il Vero Alfredo” (“Alfredo di Roma”), whose fame in the world has been strengthened by his nephew Alfredo and that now managed by me, with the famous “gold cutlery” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality).
See the website of “Il Vero Alfredo”.
I must clarify that other restaurants “Alfredo” in Rome do not belong and are out of my brand “Il Vero Alfredo – Alfredo di Roma”.
The brand “Il Vero Alfredo – Alfredo di Roma” is present in Mexico with 2 restaurants (Mexico City and Puebla) and 2 trattorias (Mexico City and Cozumel) on the basis of franchising relationships with the Group Hotel Presidente Intercontinental Mexico.
The restaurant “Il Vero Alfredo” is in the Registry of “Historic Shops of Excellence – section on Historical Activities of Excellence” of the Municipality of Roma Capitale.
Best regards Ines Di Lelio
IN ITALIANO
STORIA DI ALFREDO DI LELIO, CREATORE DELLE “FETTUCCINE ALL’ALFREDO” (“FETTUCCINE ALFREDO”), E DELLA SUA TRADIZIONE FAMILIARE PRESSO IL RISTORANTE “IL VERO ALFREDO” (“ALFREDO DI ROMA”) IN PIAZZA AUGUSTO IMPERATORE A ROMA
Con riferimento al Vostro articolo ho il piacere di raccontarVi la storia di mio nonno Alfredo Di Lelio, inventore delle note “fettuccine all’Alfredo” (“Fettuccine Alfredo”).
Alfredo Di Lelio, nato nel settembre del 1883 a Roma in Vicolo di Santa Maria in Trastevere, cominciò a lavorare fin da ragazzo nella piccola trattoria aperta da sua madre Angelina in Piazza Rosa, un piccolo slargo (scomparso intorno al 1910) che esisteva prima della costruzione della Galleria Colonna (ora Galleria Sordi).
Il 1908 fu un anno indimenticabile per Alfredo Di Lelio: nacque, infatti, suo figlio Armando e videro contemporaneamente la luce in tale trattoria di Piazza Rosa le sue “fettuccine”, divenute poi famose in tutto il mondo. Questa trattoria è “the birthplace of fettuccine all’Alfredo”.
Alfredo Di Lelio inventò le sue “fettuccine” per dare un ricostituente naturale, a base di burro e parmigiano, a sua moglie (e mia nonna) Ines, prostrata in seguito al parto del suo primogenito (mio padre Armando). Il piatto delle “fettuccine” fu un successo familiare prima ancora di diventare il piatto che rese noto e popolare Alfredo Di Lelio, personaggio con “i baffi all’Umberto” ed i calli alle mani a forza di mischiare le sue “fettuccine” davanti ai clienti sempre più numerosi.
Nel 1914, a seguito della chiusura di detta trattoria per la scomparsa di Piazza Rosa dovuta alla costruzione della Galleria Colonna, Alfredo Di Lelio decise di aprire a Roma il suo ristorante “Alfredo” che gestì fino al 1943, per poi cedere l’attività a terzi estranei alla sua famiglia.
Ma l’assenza dalla scena gastronomica di Alfredo Di Lelio fu del tutto transitoria. Infatti nel 1950 riprese il controllo della sua tradizione familiare ed aprì, insieme al figlio Armando, il ristorante “Il Vero Alfredo” (noto all’estero anche come “Alfredo di Roma”) in Piazza Augusto Imperatore n.30 (cfr. il sito web di Il Vero Alfredo).
Con l’avvio del nuovo ristorante Alfredo Di Lelio ottenne un forte successo di pubblico e di clienti negli anni della “dolce vita”. Successo, che, tuttora, richiama nel ristorante un flusso continuo di turisti da ogni parte del mondo per assaggiare le famose “fettuccine all’Alfredo” al doppio burro da me servite, con
l’impegno di continuare nel tempo la tradizione familiare dei miei cari maestri, nonno Alfredo, mio padre Armando e mio fratello Alfredo. In particolare le fettuccine sono servite ai clienti con 2 “posate d’oro”: una forchetta ed un cucchiaio d’oro regalati nel 1927 ad Alfredo dai due noti attori americani M. Pickford e D. Fairbanks (in segno di gratitudine per l’ospitalità).
Desidero precisare che altri ristoranti “Alfredo” a Roma non appartengono e sono fuori dal mio brand di famiglia.
Il brand “Il Vero Alfredo – Alfredo di Roma” è presente in Messico con 2 ristoranti (Città del Messico e Puebla) e 2 trattorie (Città del Messico e Cozumel) sulla base di rapporti di franchising con il Group Hotel Presidente Intercontinental Mexico.
Vi informo che il Ristorante “Il Vero Alfredo” è presente nell’Albo dei “Negozi Storici di Eccellenza – sezione Attività Storiche di Eccellenza” del Comune di Roma Capitale.
Grata per la Vostra attenzione ed ospitalità nel Vostro interessante blog, cordiali saluti
Ines Di Lelio