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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

Ingredients

  • 10 oz Fettuccine pasta
  • 1 tsp 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 tbsp cornstarch
  • 1 Chicken bouillon cube or 1 tsp chicken base
  • 1 tsp Salt
  • 1 tsp Ground Black Pepper
  • 1/4 cup Parmesan Cheese grated
  • 1/4 cup Chopped Parsley
  • 4-6 oz Prosciutto
  • Optional Garnish: extra Parmesan and extra parsley

Instructions

  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 tsp 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).
    Pouring milk into pan with whisk Light and Easy Fettuccine Alfredo with Prosciutto
  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!