When V and I had gone to Ogden, Utah, for a week, we ate at this restaurant called Jasoh. I don’t remember now what V ordered, but I had ordered this alfredo fettuccine served with mushrooms and duck, topped with a chocolate gastrique. It was sooooooo good!

A gastrique is a reduction of vinegar and sugar brought to light caramelization, to which a little stock is added. It is a base to which many other ingredients, or just a few, can be added to form a sauce. It is generally used to create a sweet and sour sauce.

This was the first time I had eaten something savory that had chocolate in it and was really happy to have been adventurous enough to try it! I really wanted to try cooking the chocolate gastrique on fettuccine alfredo, but never got around to doing it.

So, when I was given “From Apples to Zucchini” for my this month’s SRC assignment, I was glad to know Pam had a recipe for Alfredo sauce. I had to give Pam’s recipe a try!

In From Apples to Zucchini, Pam focuses on recipes that feed her family responsibly, with as much nutrition as possible.  She takes great pride in remaking recipes to be healthier, lower in fat and calories than the original, just to prove that healthy doesn’t mean boring and tasteless. The discovery of this site couldn’t come at a better time- I have resolved that this time I am going to take my weight loss program seriously and I have a feeling Pam will be of great help!

Her version of the alfredo sauce is considerably less in fat than the actual version and still tastes great. Its an easy recipe and V and I enjoyed eating it. I also made the chocolate gastrique to go with it but was not as successful- of course, with some tweaks I made it good enough but not like how I had it at Jasoh. And since there were so many afterthought additions, there is no recipe that I can write here today.

Although the gastrique recipe is still a work in progress, Pam’s alfredo sauce recipe is a keeper! Its an easy recipe and as Pam points out its really light in calories as well!

Alfredo Sauce

adapted from Apples to Zucchini

I followed Pam’s recipe to the T. The only variation I made tot he recipe was to drizzle the pasta dish with a chocolate gastrique on top.


  • 2 tbsp light butter spread, divided – I used I Can’t Believe Its Not Butter Light!
  • 3 oz grated Parmesan Cheese
  • 1 c. fat free half and half
  • salt and pepper to taste


  1. Melt 1 tablespoon of butter in a large skillet over medium heat.
  2. Add half-and-half, cheese, salt, and pepper; cook 1 minute, stirring constantly.
  3. Reduce heat; add pasta, tossing gently to coat.
  4. Add additional butter and toss to melt and to create more creaminess.

To check out other SRC members’ assignments click below!

20 Thoughts on “Alfredo Sauce (With Fettuccine) for July SRC!

  1. I am so glad that you liked it! I love your addition – I’m going to have to give that a try, and soon! I can’t wait to explore your blog and get to know you better!

  2. Love this lightened up version of a favorite, can’t wait to give it a try.

    I’d love for you to check out my SRC recipe this month: Holy Guacamole.

    Cook Lisa Cook

  3. Yum, it looks like it turned out really yummy! A lot of times you can’t find decent lightened versions of things that are usually full of fat but this one looks delicious!

  4. It’s always fun to try new foods and flavors! Looks delish.

  5. looks very tasty. Great pics thanks for posting andi

  6. This looks delicious. Your photo is great and it makes me want to try this NOW with the gastrique!

  7. How great to have a new light Alfredo sauce to try. I really need to start eating better too.

  8. Love your lighter Alfredo! I like a lighter version not just for health but for taste as well. I love the flavor of alfredo but I’m always stuffed about halfway through the meal!

  9. @Shelby, you must try it!
    @Andi, thank you so much! It was really good!
    @Cindy, I know isn’t it great to try out new recipes. That’s why I love the SRC, since you get to know about so many new blogs!
    @Amanda, it did turn out yummy and unbelievably so since its so much lighter than the actual version!
    @Lisa, do give it a try!

  10. I love alfredo sauce and this is how I make Alfredo sauce too .. it’s not that heavy at all and I use the same butter that u did 🙂 How did you get that brown color on the fettuccine ?

    • Hey Kankana, the brown color is actually a chocolate gastrique I made. I haven’t included a recipe yet since it was something I was trying for the first time and tweaked a lot to get the desired result! But can tell you this- alfredo sauce and chocolate go well together! I had it at a place called Jasoh, in Ogden, Utah and it was great. Hopefully soon I’ll have a copycat recipe for that gastrique!

  11. Ooo love that this is light!! What a great recipe and your pictures look delicious! New follower! xoxo

  12. Very nice! A little like the “light” recipe I use – anything to make things a little healthier while not sacrificing taste, right? 😉

  13. I’m always on the lookout for new, light recipes. Thanks for posting! Glad to be part of SRC with you!

  14. Really wish we had this pasta for dinner tonight! So fun to be in the Secret Recipe Club with you.

  15. Never heard of a gastrique; that’s so cool! And I always love Alfredo sauce!

  16. Pingback: March SRC: Spinach Artichoke Whole Wheat Pizza «

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