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