Photo: Oxmoor House
Hands-on Time
21 Mins
Total Time
30 Mins
Yield
Serves 4 (serving size: about 1 cup)

Holy calcium! Heavy cream, Parmesan cheese, and butter create the regular calorie and fat-filled alfredo sauce. Here, we used olive oil instead of butter, nixed the cream in favor of a thickened milk-based sauce that uses flour and cream cheese to thicken it, leaving plenty of room for a cup of the good stuff—Parmigianno-Reggiano cheese.

We’ve revisited this recipe more than once and made subtle changes to fit into the current eating philosophy and this one always makes the transition smoothly. It’s a solid…and delicious recipe.

 

How to Make It

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 1/4 cup Parmigiano-Reggiano cheese and chopped parsley. Garnish with black pepper, if desired. Serve immediately.

Also appeared in: Cooking Light, May, 1994 ; Oxmoor House, None, 2013,Cooking Light Lighten Up, America!

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