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.  

INGREDIENTS:

• 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

DIRECTIONS:

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