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Skinny Alfredo


A rich & creamy lightened up alfredo sauce that's so easy to make, & it tastes just as good.
Ingredients
  • 8 ounces fettuccine
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1/4 cups 2% milk
  • 2 tablespoons heavy cream
  • 1/4 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper, to taste
  • 2 ounces Neufchatel cheese, cubed
  • 1/4 cup grated Parmesan cheese, plus more, for serving
  • 2 tablespoons chopped fresh parsley leaves, for serving

Instructions
  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  • 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.
  • Stir in cheeses until melted, about 1-2 minutes. If the mixture is too thick, add more milk as needed. Stir in pasta and gently toss to combine; season with salt and pepper, to taste.
  • Serve immediately, garnished with Parmesan and parsley, if desired.

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