Could-a-Fooled Me Fettuccine Alfredo

5.0(13)

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!

by dnvrbronco·published 2009-07-17

Main CoursesPasta

Servings

Total time

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prep 10 min

Calories / serving

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Ingredients (11)

serves

1 Tablespoon Unsalted Butterbutter
1 Tablespoon All-purpose Flourflour
1-⅓ cup 1% Low-fat Milkmilk
1-¼ cup (5 Oz.) Grated Fresh Parmigiano-Reggiano Cheese, Divided (Don't Skimp Here - Use The REAL Thing!)parmesan
2 Tablespoons 1/3-less Fat Cream Cheese (Neufchâtel Cheese)
½ teaspoons Salt (less If You're Using Salted Butter, Remember The Parm Cheese Is Salty Too)butter
⅛ teaspoons Garlic Powdergarlic-powder
⅛ teaspoons Grated Nutmegnutmeg
Cracked Black Pepperpepper
8 ounces, weight Fettuccine, Cooked Al Dente (half A Box.)
Flat-leaf Parsley, Chopped (optional)parsley

Instructions (1 steps)

01Melt 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!

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Not rich — missing servings, total time, or calories.