Fettuccine Alfredo

Ingredients

• 1 tablespoon butter 
• 4 cups fettuccine barilla hot cooked uncooked (8 ounces pasta)
• 1 tablespoon flour all-purpose
• 2 teaspoons flat-leaf parsley fresh chopped
• 2  garlic cloves minced
• 1.3 cups milk 1% low-fat
• 1.3 cups parmigiano-reggiano cheese fresh shredded divided
• 0.5 teaspoon salt 

Equipment

• sauce pan
• whisk

Directions

1. Melt butter in a medium saucepan over medium heat.
2. Add garlic; cook 1 minute, stirring frequently. Stir in flour. Gradually add milk, stirring with a whisk. Cook 6 minutes or until mixture thickens, stirring constantly.
3. Add 1 cup Parmigiano-Reggiano cheese, cream cheese, and salt, stirring with a whisk until cheeses melt. Toss sauce with hot pasta.
4. Sprinkle with remaining 1/4 cup Parmigiano-Reggiano cheese and chopped parsley.
5. Garnish with black pepper, if desired.
6. Serve immediately.