Could-a-Fooled Me Fettuccine Alfredo

By jpaison

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
Adapted from tastykitchen.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!