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Easy Fettuccine Alfredo with Prosciutto on a plate with fork scooping pasta. It's a creamy but lighter recipe without the heavy cream or butter, but still delicious!

Light and Easy Fettuccine Alfredo with Prosciutto

My Light and Easy Fettuccine Alfredo with Prosciutto is so creamy with a hint of nuttiness from the parmesan and a delicious garlic backdrop.  Topped with salty Prosciutto ribbons that blend perfectly with the pasta.  The cool Prosciutto and the hot pasta is a perfect combination.  BUT, my friends, this is a LIGHTER version without the heavy cream or butter!  It's a quick dinner that the whole family will love. #pastarecipes #familydinner #easydinners #lightdinners #familydinnerideas #fettuccinealfredo

Course Main Course, pasta
Cuisine Italian
Keyword alfredo, cream sauce, fettuccine, pasta, pasta sauce
Prep Time 5 minutes
Cook Time 25 minutes
Servings 4 servings
Calories 364 kcal
Author Carrie Tyler


  • 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


  1. 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.

  2. 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.
  3. 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.
  4. 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).
  5. 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!

Recipe Notes

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.