I posted this one on my website but felt that it was my duty as Buddha Cook to post it here. Try it! Please! If you feel too guilty eating it, add some broccoli or spinach to add some greenery. Me? If I'm going to sin on pasta, I'm sinning 100%!
1 Tbl butter (yes, butter. don't skimp and try to use margarine.)
2 garlic cloves, minced (if you're not a garlic freak, just SMASH the two cloves, use them in the recipe, and remove them before serving.)
1 Tbl all-purpose flour
1 1/3 C 1% milk
1 1/4 C freshly-grated Parmesean (I use Parmigiano-Reggiano)
2 Tbl 1/3-less fat cream cheese
1/2 tsp salt (I use fine sea salt.)
1/2 lb cooked fettucini (I usually double this entire recipe because I never cook a 1/2 lb of pasta. Ever.)
parsley and cracked black pepper
1.Melt butter in a saucepan over med heat. Add the garlic and stir to avoid browning the garlic. You'll end up with bitter yuck. Cook for about a minute and add the flour. Cook for about 2 more minutes to get the 'raw' flavor out of the flour.
2. Gradually add the milk using a whisk or wooden spoon. (The recipe I have says to use the whisk. I never do.) Keep mixing until all the milk has been added, and the mixture has thickened - about 5-6 minutes.
3. Add 1 cup of the grated cheese, the cream cheese, and salt - stirring until the cheeses have melted and them sauce is combined.
4. Add the hot pasta to the saucepan and toss together. Sprinkle with the 1/4 C remaining cheese, and top with chopped parsley and cracked black pepper.
As I said, I usually double all of the ingredients so I can make the entire pound of pasta. Serve this with a salad of romaine, pepperoncini, marinated mushrooms, and red onion tossed with olive oil and red wine or balsamic vinegar. Easy!