- 1 tablespoon [15 g] margarine
- 2 small cloves garlic, minced
- 1 tablespoon [8.75 g] all-purpose flour
- 1 1/3 cups [330 mL] milk
- 2 tablespoons [30 mL] light cream cheese
- 2 1/2 ounces [75 g] freshly grated Parmesan cheese, divided [1 1/4 cups / 310 mL]
- 4 cups [1 L] still hot boiled into salted water until 'al dente' then drained fettucini noodles
- 2 teaspoons [10 mL] freshly chopped parsley
- Freshly ground pepper, to taste
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- Melt margarine into a saucepan over medium heat.
- Stir in minced garlic for 1 minute.
- Stir in flour.
- Slowly whisk in milk until blended; cook stirring for approximately 8 minutes, until thickened and bubbly.
- Add cream cheese stirring for 2 minutes.
- Add 1 cup [225 g] of freshly grated Parmesan cheese, strirring until completely melted.
- Pour all over hot drained fettuccine noodles; toss to coat well.
- Serve sprinkled all over with remaining freshly grated Parmesan cheese, freshly chopped parsley and freshly ground pepper.
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