Ingredients

The following ingredients have 4 Servings
  • 3/4 pound fettuccine
  • 2 tablespoons butter
  • 2 cloves garlic
  • 2 tablespoons all purpose flour
  • 1 cup fat free milk
  • 1 cup fat free half and half
  • 1 cup parmigianno reggiano cheese (freshly grated + more for garnish (optional))
  • salt & pepper (to taste)

Instruction

  • Bring large pot of salted water to a boil. Cook desired pasta to al dente and drain. Set aside. While pasta is cooking, grate your parmesan cheese.
  • In a large skillet with high sides, melt your butter and then stir in the flour to create a paste. Cook 30 seconds.
  • Slowly add the milk into the roux, whisking as you go, until its completely incorporated. Add the minced garlic. After 2-3 minutes of whisking, sauce should simmer slightly and thicken. Pour in the fat free half and half and salt. Whisk again for another minute to warm it through.
  • Once your white sauce has thickened nicely, slowly incorporate the grated parmigiano reggiano cheese in, about 1/4 cup at a time, until its melted smoothly into the sauce. After the cheese has been completely melted in, taste and adjust your seasonings. This sauce has a tendency to seem sweet because of all that dairy and garlic, so don't be afraid to add extra salt because it most likely will need it.
  • Toss with cooked pasta and serve immediately.