Ingredients
8ozfettuccine pasta,uncooked
1½tbspbutter
1½tbspflour
1¼cupsmilk
2tbspheavy cream
1tsplemon juice
½tspsalt,or to taste
¼tspgarlic powder,to taste
1½ozParmesan,finely shredded, ¼ cup + 2 tbsp slightly packed
2ozNeufchatel cheese,aka ⅓ less fat cream cheese, diced into cubes
white pepper,or black, freshly ground, to taste
fresh parsley,chopped, for garnish, optional
Romano cheese,finely shredded, or more Parmesan for serving, optional
Preparation
Cook the pasta according to directions listed on package.
Meanwhile, in a medium saucepan melt butter over medium heat.
Once fully melted, mix in the flour and cook, whisking constantly for 2 minutes.
Gradually add in the milk a little at a time, whisking vigorously until smooth after each addition.
Stir in the cream, lemon juice, salt and garlic powder.
While stirring constantly, cook the sauce until the mixture thickens and begins to gently bubble.
Reduce the heat to low, add in the Parmesan cheese and Neufchatel cheese, then stir until the cheese has melted.
Stir in a few tablespoons of pasta water to thin the sauce, if desired.
Drain cooked pasta well without rinsing, then pour the pasta into the sauce. Toss to evenly coat.
Serve garnished with ground pepper, parsley and Romano cheese, and enjoy!
