Fettuccine Alfredo

Fettuccine Alfredo
Fettuccine Alfredo

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 8

    ounces fettuccine

  • 2

    tablespoons unsalted butter

  • 2

    tablespoons all-purpose flour

  • 1 1/4

    cups 2% milk, or more, as needed

  • 2

    tablespoons heavy cream

  • 1/4

    teaspoon garlic powder

  • 2

    ounces Neufchatel cheese, cubed

  • 1/4

    cup freshly grated Parmesan cheese

  • Kosher salt and freshly ground black pepper, to taste

  • 2

    tablespoons chopped fresh parsley leaves

Directions

In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Melt butter in a saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in heavy cream and garlic powder until slightly thickened, about 1 minute. Stir in cheeses until melted, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste. Stir in pasta and gently toss to combine. Serve immediately, garnished with parsley, if desired.

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