Light Fettuccine Alfredo

Ingredients

• 8 oz. fettuccine pasta, uncooked
• 1 1/2 Tbsp butter
• 1 1/2 Tbsp flour
• 1 1/4 cups milk
• 2 Tbsp heavy cream
• 1 tsp lemon juice
• 1/2 tsp salt, or to taste
• 1/4 tsp garlic powder, to taste
• 1 1/2 oz. freshly, finely shredded Parmesan cheese, 1/4 cup + 2 Tbsp slightly packed
• 2 oz Neufchatel cheese, aka 1/3 less fat cream cheese, diced into cubes
• Freshly ground white or black pepper, to taste
• Chopped fresh parsley for garnish, optional
• Finely shredded Romano cheese or more Parmesan for serving, optional, not added to calorie count

Directions

1. Cook the pasta as instructed on the package. While it cooks, melt the butter in a medium saucepan set over medium heat. When the butter is completely liquid, whisk in the flour and continue whisking as it cooks for 2 minutes.
2. Pour in the milk slowly, adding just a little at a time and whisking well after each addition so the sauce stays smooth. Stir in the cream, lemon juice, salt, and garlic powder.
3. Continue stirring the sauce so lumps do not have a chance to form, and cook until it thickens and starts to bubble softly.
4. Turn the heat down to low. Add the Parmesan and Neufchatel, then stir until both cheeses have melted into the sauce. If you would like the sauce looser, stir in a few tbsp pasta water.
5. Drain the pasta thoroughly, but do not rinse it, since the sauce needs the starch on the noodles to cling properly. Add the drained pasta to the sauce and toss until evenly coated.
6. Serve right away with ground pepper, and add parsley and Romano cheese if desired.