Fettuccine Alfredo

By Ksteve10

Ingredients

• 1 lb uncooked fettuccine
• 2 cups whole milk
• 1 TBSP all-purpose flour
• 1/4 tsp salt
• Dash freshly ground black pepper
• Dash ground red pepper (cayenne)
• 2 TBSP butter
• 2 tsp finely chopped garlic
• 2 oz 1/3-less-fat cream cheese (Neufchâtel)
• 2/3 c. grated Parmesan or Romano cheese
• 2 TBSP chopped fresh parsley

Preparation

Step 1

1. Cook fettuccine as directed on package, omitting salt. Drain; return to saucepan. Cover to keep warm; set aside.

2. Meanwhile, in medium bowl, stir milk, flour, salt, black pepper and red pepper with wire whisk until smooth. In 2-quart saucepan, melt butter over medium-low heat.

3. Add garlic; cook 1 minute, stirring constantly (do not burn). With wire whisk, stir milk mixture into butter mixture in saucepan. Cook and stir over medium heat 6 to 8 minutes or until mixture thickens and boils.

4. Stir in cream cheese until melted. Stir in Parmesan cheese until melted. Pour over fettuccine; toss to coat. Sprinkle with parsley.