Fettuccine Alfredo

By mlmason

Ingredients

• 1 tablespoon butter
• 2 garlic doves, minced
• 1 tablespoon all-purpose flour
• 1 1/3 cups 1 % low-fat milk
• 1 1/4 cups (5 ounces) grated fresh Parmigiano-Reggiano cheese, divided
• 2 tablespoons 1/3 less-fat cream cheese
• 1/2 teaspoon salt
• 4 cups' hot cooked fettuccine, (8 ounce uncooked)
• 2 teaspoons chopped fresh flat-leaf parsley
• Cracked black pepper

Preparation

Step 1

Melt butter in a medium sauce pan 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 whisk until cheeses melt. Toss sauce with hot pasta. Sprinkle with remaining 1/4 cup cheese and chopped parlsey
Garnish with black pepper, if desired.
Serve immediatedly.