Skinny Fettuccine Alfredo
Total Time
20 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(9)
Ingredients
4 servings
- 8 ounces fettuccine
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ¼ cups 2% milk, or more, as needed
- 2 tablespoons heavy cream
- ¼ teaspoon garlic powder
- 2 ounces Neufchatel cheese, cubed
- ¼ cup freshly grated Parmesan cheese
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
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Preparation
Step 1
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Step 2
Melt butter in a saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in heavy cream and garlic powder until slightly thickened, about 1 minute.
Step 3
Stir in cheeses until melted, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
Step 4
Stir in pasta and gently toss to combine.
Step 5
Serve immediately, garnished with parsley, if desired.
Step 6
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Chef's notes
If the sauce is too thick, add more milk as needed.
Garnishing with fresh parsley adds a touch of color and flavor.
