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Fettuccine Alfredo Recipe

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This recipe for Fettuccine Alfredo is from Five Generations of Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp butter
2 garlic cloves, minced
1 tbsp all-purpose flour
1⅓ cups 1 percent low-fat milk
5 oz fresh Parmigiano-Reggiano cheese, shredded (about 1¼ cups), divided
2 tbsp ⅓-less-fat cream cheese
½ tsp salt
4 cups hot cooked fettuccine (8 oz uncooked pasta)
2 tsp chopped fresh flat-leaf parsley
Cracked black pepper (optional)
Directions:
Directions:
Melt butter in a medium saucepan 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 cheese, cream cheese and salt, stirring with a whisk until cheeses melt. Toss sauce with hot pasta. Sprinkle with remaining ¼ cup Parmigano-Reggiano cheese and chopped parsley. Garnish with black pepper, if desired. Serve immediately.
Number Of Servings:
Number Of Servings:
4, 1 cup servings
Personal Notes:
Personal Notes:
This is a favorite of Sarah Helm and is a low-fat dish from Cooking Light.

 

 

 

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