Now you can indulge in alfredo without all the guilt. This is still perfectly comforting, deliciously hearty and oh so creamy.
Ready in: 30minutes
8ozfettuccine pasta, uncooked
1/2tspsalt, or to taste
1/4tspgarlic powder, to taste
1 1/2ozfinely shredded Parmesan(1/4 cup + 2 Tbsp slightly packed)
2ozNeufchatel cheese(aka 1/3 less fat cream cheese), diced into cubes
freshly ground white or black pepper, to taste
chopped fresh parsley for garnish, optional
finely shredded Romano cheese or more Parmesan for serving, optional (not added to calorie count)
Cook pasta according to directions listed on package. Meanwhile, in a medium saucepan melt butter over medium heat. Once fully melted mix in flour and cook, whisking constantly for 2 minutes. Gradually add in a little milk at time, whisking vigorously until smooth after each addition. Stir in cream, lemon juice, salt and garlic powder. While stirring constantly to prevent lumps from forming, cook sauce until mixture thickens and begins to gently bubble.
Reduce heat to low, add in Parmesan cheese and Neufchatel cheese and stir until cheese has melted. Stir in a few tbsp pasta water to thin sauce if desired. Drain cooked pasta well (DO NOT rinse pasta with water or the pasta sauce wont stick) then pour drained pasta into sauce and toss to evenly coat. Serve immediately garnished with ground pepper, optional parsley and Romano cheese.