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Fettuccine Alfredo


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

2 tablespoons butter
3 garlic cloves, minced
1 tablespoon all-purpose flour
1 1/3 cups milk
1 1/4 cups grated Parmigiano-Reggiano cheese, divided
2 tablespoons 1/3 cream cheese
1/2 teaspoon salt
4 cups cooked fettuccine (8 ounces uncooked pasta)
2 teaspoons chopped fresh flat-leaf parsley
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 melts. 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.


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