Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | tablespoon | unsalted butter, cold | 1 | clove | garlic minced | 2 | teaspoons | all-purpose flour | 1 | cup | cream, half and half, fat free | 1 | ounce | neufchatel cheese | 1/2 | cup | grated parmesan | 1/2 | teaspoon | salt | 1/2 | teaspoon | black pepper, ground | 1/4 | teaspoon | nutmeg, ground | 2 | tablespoons | parsley, minced fresh | 12 | ounces | FETTUCCINE |
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Steps
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Sequence
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Step
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| 1 | Saute garlic in butter over low heat. Whisk in flour and cook 1 min. Whisk in half and half and bring to a boil. Whisk in salt, pepper, and nutmeg. Add Neufchatel and parmesan and whisk until melted. | 2 | Meanwhile, cook pasta in large pot of boiling, salted water until done. Drain, reserving about 1 cup of pasta water. Return pasta to pot. | 3 | Add sauce and 1/2 cup of cooking water to pasta and gently toss to combine. Add more cooking water as needed to loosen. Sprinkle with parsley and additional parmesan as desired. |
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