Rating: 5 stars
8 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Mary Creel
Recipe by Cooking Light November 2012

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Credit: Oxmoor House

Recipe Summary

hands-on:
21 mins
total:
30 mins
Yield:
Serves 4 (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

399 calories; fat 13.5g; saturated fat 8g; mono fat 3.4g; poly fat 1.1g; protein 21.3g; carbohydrates 48.9g; fiber 2g; cholesterol 34mg; iron 2.1mg; sodium 822mg; calcium 451mg.
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