4 cups hot cooked fettuccine (8 ounces uncooked pasta)
2 teaspoons chopped fresh flat-leaf parsley
Cracked black pepper
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, 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.
Sad to see any low ratings here. Made this recipe a few times now and it's a keeper. A few suggestions tho. Please finely grate fresh parm. Using grated store bought cheese doesn't ever work out well in sauces due to the sawdust added to keep it separated in packaging. I always use real unsalted butter when making a roux as well. Keep in mind this recipe is written for a half box of pasta. So the measurements are right, just for a smaller serving. I double the recipe and it's plenty saucy. I have used both regular and low fat cream cheese and didn't notice any real difference. I love this sauce with bowtie pasta and Italian sausage. I read that someone added broccoli and that sounds pretty amazing!
My husband and I love this easy dinner! The serving size of the pasta is kind of small, so we add bulk with steamed broccoli. I use 2T of butter and 1.5T of flour for my roux. I also undercook the pasta slightly and then finish cooking it in the sauce. It's worth it to use freshly grated parmigiana reggiano in this recipe; the pre-shredded cheaper stuff doesn't incorporate the same way.
Great, easy-to-make alfredo that's surprisingly not terrible in terms of calories. In fact, my wife thinks it's as good as many restaurant alfredos (which have, undoubtedly, significantly more calories and fat). The creaminess of the cream cheese makes the texture pretty authentic (again, considering the calories). Great recipe!
Loved by the whole family and guests. I came across this recipe while searching for an alfredo sauce recipe to use with something else I wanted to make (white/chicken pizza)....it was so delicious I made the recipe again as written (with fettucini) only a couple of days later. This is better than popular restaurant fettucini alfredo. I think the serving size is good, especially since it is rich and creamy (and filling).
This is amazing! I actually made it with non-fat milk and non-fat cream cheese but it still tasted awesome: just like the fettuccini alfredo I was craving. I agree that it can be kind of thick (though that may be because of my modifications) but beyond that it was awesome