1 1/2-ounces (3 tablespoons) unsalted butter

3 tablespoons unbleached all-purpose flour

1 cup 1% milk, heated to just below simmer

3 tablespoons low-fat (not fat-free) cream cheese, room temperature

1 cup freshly grated Parmesan cheese

as needed, kosher salt

1, 16-ounce box fettuccine noodles

optional, 1/4 cup freshly grated Parmesan cheese, to garnish

optional, fresh parsley, roughly chopped, to garnish

Method:

To make the sauce:

1.   In a medium size saucepan over medium heat, add butter and allow to melt. Add flour and whisk constantly until thick, approximately 1 minute. Add milk and whisk until thick, approximately 30 seconds. Add cream cheese, Parmesan, salt and pepper whisking until combined and melted, approximately 30 seconds.  Remove from heat and set to the side.

To make the pasta:

2.   Cook fettuccine pasta according to package direction, approximately 10 – 12 minutes. Reserve 1 cup of the pasta water before draining.

3.   Return pasta to the pan and add prepared alfredo sauce along with 1/3 cup of the reserved pasta water. If too thick, add additional pasta water until desired consistency. Season with salt and pepper and if desired, garnish with freshly grated Parmesan and parsley right before serving.

Kitchen Note:  It’s important to not use nonfat milk or nonfat cream cheese as some fat is needed to give it thickness and richness. Adding 2% or whole milk is another option if a thicker richness is desired. I use 1% in this recipe and it’s perfect!