This is a killer recipe for Fettuccine Alfredo! I found it via a Cooking Light recipe. It’s on the lighter side. As we all know, Fettuccine Alfredo is really mouth-watering but can be a full day’s worth of calories if you’re not concerned about portion control or ingredients. This was a wonderful balance of creaminess and fat content versus calories. We will make this regularly!
Don’t substitute the official Parmigiano-Reggiano cheese! It’s expensive but makes the dish!
Note: Best eaten that day as the pasta sucks up the sauce within hours.
- 1 tablespoon butter (next time I will use 1.5-2 T.; it needed a little more butter).
- 2 small garlic cloves, minced
- 1 tablespoon all-purpose flour
- 1 1/3 cups 2% milk
- 1 1/4 cups (5 oz.) grated fresh Parmigiano-Reggiano cheese, divided
- 2 tablespoons 1/3-less-fat Neufchatel cream cheese – (I used 3 tablespoons)
- 1/2 tsp. salt
- 4 cups hot cooked fettuccine (8 oz. uncooked pasta)
- 2 tsp. chopped fresh flat-leaf parsley
- Freshly ground black pepper
- Melt butter in a medium saucepan over medium heat.
- Add garlic; cook 1 minute, stirring frequently.
- Stir in flour.
- Gradually add milk, stirring with a whisk.
- Cook 6 minutes or until mixture thickens, stirring constantly.
- Add 1 cup Parmigiano-Reggiano, cream cheese, and salt, stirring with a whisk until cheeses melt.
- Toss sauce with hot pasta.
- Sprinkle with remaining 1/4 cup Parmigiano-Reggiano cheese and chopped parsley.
- Garnish with black pepper, if desired. Serve immediately.