Fettuccine Alfredo

Servings = 2 | Serving size = 2 ounces pasta with sauce

This recipe can easily be multiplied by 2, 3 or 4.

Leftovers are fair at best.

1 tsp.	extra virgin olive oil
2 cloves	garlic (minced)
2 tsp.	all purpose flour
3/4 cup	2% milk (chilled)
1 ounce	semi-soft goat cheese
1 ounce	Parmigiano-Reggiano (grated)
4 quarts	water
4 ounces	fettuccine
2 Tbsp.	fresh Italian parsley (minced)

Heat the olive oil in a ten-inch non-stick skillet over medium heat and add the minced garlic. Cook very slowly and stir frequently. Do not allow the garlic to brown or it will become bitter.

Add the flour slowly and cook for about one minute. Stir continuously to blend the oil and flour. The mixture will be like coarse corn meal. Cook gently so the mixture doesn’t brown.

Slowly add the cold milk whisking to keep the sauce from forming clumps. Blend in all of the milk until the sauce is smooth and begins to thicken.

Add the goat cheese and whisk as it melts. When the sauce is smooth add the Parmigiano-Reggiano and whisk as it melts until the sauce is creamy. Reduce the heat to very low.

In a large pot heat the water to a boil. Add the fettuccine and cook until just tender (about 12 – 15 minutes for dried pasta). Drain well and then add the pasta to the sauce tossing to coat thoroughly. Sprinkle the minced parsley over the top and serve.

Nutrition Facts

Serving size: 2 ounces pasta | Servings: 2

Calories 332 | Calories from Fat 99

Amount Per Serving (% Daily Value)

Total Fat 11g (17%) | Saturated Fat 6g (30%)

Cholesterol 28mg (9%) | Sodium 367mg (15%)

Total Carbohydrates 37g (12%) | Dietary Fiber 2g (5%) | Protein 18g

Vitamin A 6% | Vitamin C 2% | Calcium 23% | Iron 13%