This rich, creamy alfredo is so easy to prepare and tastes as good as it did the first time!
Fettuccine Alfredo is my favorite comfort food. As a child, it was my favorite dish whenever we went to an Italian restaurant. Especially Olive Garden. As I get older and my metabolism slows down, this dish is becoming more difficult to eat. I found a “skinny version” that is lighter on the stomach and tastes as creamy and comforting.
In less than 30 minutes, you can have a delicious fettuccine dinner on the table. The sauce is super simple to make. You need to stir until the cheese melts. You can boil the pasta while you wait for your sauce to be ready. Then, when it’s done, add that into the sauce, and you’re good to go. How easy was that! You’ll need to exercise some self-control because you will want to eat it all!
- 8 ounces fettuccine
- Two tablespoons of unsalted butter
- 2 Tablespoons of all-purpose flour
- Use up to 1 1/4 cups of 2% milk
- Heavy cream, two tablespoons
- 1/4 teaspoon of garlic powder
- 2 ounces Neufchatel Cheese, cubed
- Parmesan cheese, freshly grated, 1/4 cup
- To taste, add Kosher Salt and freshly ground Black Pepper
- Fresh parsley leaves, two tablespoons
- Cook pasta in a large pot with salted boiling water according to the package directions. Drain well.
- Melt butter over medium heat. Stir in flour for about a minute until it is lightly browned. Whisk in the milk gradually while cooking, stirring constantly. This should take about 1-2 mins. Add heavy cream and garlic until it is slightly thickened. This should take about a minute.
- Add cheeses and stir until melted. This should take about 1-2 mins. If the mixture becomes too thick, you can add more milk if necessary. Season with salt and pepper to taste.
- Mix in the pasta and toss gently.
- Garnish with parsley if you wish.