Could-a-Fooled Me Fettuccine Alfredo

By mrboyton

You would swear this was made with all the heavy cream and butter like the original. TRUST ME, you’ll never make the original again!

Ingredients

• 1 Tablespoon Unsalted Butter
• 1 Tablespoon All-purpose Flour
• 1-1/3 cup 1% Low-fat Milk
• 1-1/4 cup (5 Oz.) Grated Fresh Parmigiano-Reggiano Cheese, Divided (Don't Skimp Here - Use The REAL Thing!)
• 2 Tablespoons 1/3-less Fat Cream Cheese (Neufchâtel Cheese)
• 1/2 teaspoons Salt (less If You're Using Salted Butter, Remember The Parm Cheese Is Salty Too)
• 1/8 teaspoons Garlic Powder
• 1/8 teaspoons Grated Nutmeg
• Cracked Black Pepper
• 8 ounces, weight Fettuccine, Cooked Al Dente (half A Box.)
• Flat-leaf Parsley, Chopped (optional)

Details

Servings 4
Preparation time 10mins
Cooking time 30mins
Adapted from thepioneerwoman.com

Preparation

Step 1

Melt butter in a medium saucepan over medium-low heat until bubbling. Stir in flour, and cook 1 minute. Gradually add milk, stirring with a whisk. (Slowly add milk, so it doesn’t clump.) Cook until mixture thickens, stirring constantly. Add cream cheese, salt, garlic powder, nutmeg and pepper. Turn off heat and add 1 cup Parmigiano cheese, stirring with a whisk until cheese melts. Toss sauce with hot pasta. Garnish with remaining Parmigiano, black pepper and the optional parsley. Serve immediately. And prepare to enter Nirvana!