Photo of Pasta Alfredo by WW

Pasta Alfredo

Total Time
22 min
10 min
12 min
Cream, Parmesan, and bacon—no wonder pasta Alfredo is such a flavorful dish. But when a serving is full of fat and calories, the classic recipe isn't exactly something that you can enjoy too often. Ours is a lighter version that features fat-free vegetable broth, fat-free evaporated milk, and cornstarch to help thicken up the sauce instead of full-fat, heavy cream. We do keep the bacon and grated Parmesan cheese to stay in the Alfredo spirit, but you can omit the bacon entirely if you'd like to help keep it a little lighter. Serving with a large, fresh garden salad alongside helps balance out the hearty, delicious pasta sauce.


Uncooked linguini

5 oz

Cooked Canadian-style bacon

1½ oz, chopped

Uncooked onion(s)

1 small, red, finely chopped


2 medium clove(s), crushed

Vegetable broth

6 Tbsp

Fat free evaporated milk

½ cup(s)


1 tsp

Mineral water

1 Tbsp

Grated Parmesan cheese

¾ oz


2 Tbsp, chopped

Black pepper

tsp, or to taste


  1. Add pasta to large pot of boiling water; cook, uncovered, until tender, drain.
  2. Return pan to heat; cook onion and garlic, stirring, until onion is soft. Stir in broth and milk. Bring to a boil, stir in combined cornstarch and water. Simmer, uncovered, until thickened slightly, about 5 minutes.
  3. Just before serving add pasta and cheese to sauce. Cook, stirring, until cheese is melted, about 2 minutes.
  4. Serve pasta topped with bacon, sprinkle with chives and pepper. Serve this dish with a large garden salad on the side.