Fettuccine Alfredo
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
DIRECTIONS
  1. 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.