Alfredo is one of the most decadent sauces out there. It’s a delicious blend of butter and cheese, usually, served over pasta. While this recipe from Cooking Light is a lightened version, it’s by no means a health food, so, as always, enjoy in moderation and pair with a salad or roasted broccoli like we did.
- tablespoon butter
- garlic cloves, minced
- tablespoon all-purpose flour
- 1 1/3 cups 1% low-fat milk
- 1 1/4 cups (5 ounces) grated fresh Parmigiano-Reggiano cheese, divided
- tablespoons 1/3-less-fat cream cheese
- 1/2 teaspoon salt
- cups hot cooked fettuccine (8 ounces uncooked pasta)
- teaspoons chopped fresh flat-leaf parsley
- Cracked black pepper
- 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.