Fettucine alfredo is a very creamy and rich dish. Although I love to indulge myself in this creamy delight I like to lighten the ingredients a bit so I can indulge more often. Carol Ferguson, the author of The New Canadian Basics Cookbook, suggested that to create a lighter sauce the cook would have to use low fat evaporated milk. Needless to say it worked great and I didn't even miss the whipped cream. Make this for your next date night and you'll be sure to impress!

Adapted and modified from Carol Ferguson's "Fettucine Alfredo" recipe from The New Canadian Basics Cookbook, 1999

Serves 2


  • 8 oz. fresh fettucine (cooks in 4 minutes)
  • 2 tbsp olive oil
  • 3/4 cup turkey kolbassa sausage, sliced into matchsticks
  • can of low fat evaporated milk (about 370 ml)
  • freshly cracked black pepper
  • 1 cup asparagus, cut into thirds
  • 3/4 cup freshly grated Parmesan cheese (good quality)
  • handful of chopped fresh parsley
  • Lemon wedges (optional)

1. Cook the fresh fettucine in a pot of boiling water. Cook the fettucine for around 4 minutes and drain. Toss it with about 1 tbsp of olive oil and leave it aside for now.

2. In a deep shallow pan, on medium high heat, drizzle in 2 tbsp of olive oil and cook the sliced turkey kolbassa sausage for about 2 minutes. Pour in the evaporated milk and let it come up to a bubble. Drop the heat slightly to a simmer, add in the fresh black pepper and the asparagus pieces. After 2 minutes, add and stir in the grated Parmesan cheese until well incorporated.

3. Turn the heat off now and add in the fettucine. Using a pair of tongs, combine the sauce and the fettucine. Sprinkle in the handful of chopped fresh parsley and serve immediately with lemon wedges. Squeeze the lemon juice right before eating the meal.

Cooks Tip: If the sauce seems to be a bit too thick add in a little milk to thin it out.

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