Fettuccini Alfredo

Name: Fettuccini Alfredo
Ingredients: 1 tablespoon butter; 2 garlic cloves, minced; 1 tablespoon all-purpose flour; 1 1/3 cups 1% low-fat milk; 1 1/4 cups (5 ounces) grated fresh Parmigiano-Reggiano cheese, divided; 2 tablespoons 1/3-less-fat cream cheese; 1/2 teaspoon salt; 4 cups hot cooked fettuccine(8 ounces uncooked pasta); 2 teaspoons chopped Morton & Bassett Flat-leaf Parsley; Cracked Morton & Bassett Black Pepper

Ingredients

1 tablespoon butter
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 1/3 cups 1% low-fat milk
1 1/4 cups (5 ounces) grated fresh Parmigiano-Reggiano cheese, divided
2 tablespoons 1/3-less-fat cream cheese
1/2 teaspoon salt
4 cups hot cooked fettuccine
(8 ounces uncooked pasta)
2 teaspoons chopped Morton & Bassett Flat-leaf Parsley
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Cracked Morton & Bassett Black Pepper
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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, cream cheese, and salt, stirring with a whisk until cheeses melt.
Toss sauce with hot pasta. Sprinkle with remaining 1/4 cup Parmigiano-Reggiano cheese and chopped parsley.
Garnish with black pepper, if desired. Serve immediately.

Fettuccini Alfredo

Ingredients

Directions

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