Fettuccine Alfredo

Instructions

1. Melt butter in a medium saucepan over medium heat.
2. Add garlic; cook 1 minute, stirring frequently.
3. Stir in flour. Gradually add milk, stirring with a whisk.
4. Cook 6 minutes or until mixture thickens, stirring constantly.
5. Add 1 cup Parmigiano-Reggiano, cream cheese, and salt, stirring with a whisk until cheeses melt.
6. Toss sauce with hot pasta.
7. Sprinkle with remaining 1/4 cup Parmigiano-Reggiano cheese and chopped parsley.
8. Garnish with black pepper, if desired. Serve immediately.

The Goods

Difficulty: ................. intermediate
Preparation: ............ about 45 minutes
Servings: ................. 8

Ingredients

1 tablespoon butter
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 1/3 cups 1% low-fat milk
1 1/4 cups (5 ounces) grated fresh Parmigiano-Reggiano cheese, divided
2 tablespoons 1/3-less-fat cream cheese
1/2 teaspoon salt
4 cups hot cooked fettuccine (8 ounces uncooked pasta)
2 teaspoons chopped fresh flat-leaf parsley
Cracked black pepper

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