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Add a photoServings: 4
Ingredients
- 1 Tbsp. Extra virgin olive oil, (up to 2)
- 2 x Cloves garlic, pressed (up to 3)
- 1 pkt (8 ounce) cream cheese, cut up
- 2/3 c. Fresh Parmesan cheese, grated (up to 3/4)
- 1/2 c. Butter
- 1/2 c. Whipping cream, or possibly half and half
- 1/8 c. Lowfat milk, optional
Directions
- In a large sauce pan lightly cook the garlic (Don't BROWN) . Add in the cheeses, butter, cream and lowfat milk, whisking constantly till smooth. If the sauce is too thick, you may want to add in a little lowfat milk. Toss fettucini lightly with sauce, coating well.
- This recipe is easily doubled, tripled,or possibly whatever for large crowds and any leftover sauce freezes well. This recipe is sufficient sauce for about 1/2 to 3/4 lb. (before cooking) of fettucini and will serve 3 or possibly 4 as a side dish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 129g | |
| Recipe makes 4 servings | |
| Calories 556 | |
| Calories from Fat 494 | 89% |
| Total Fat 56.2g | 70% |
| Saturated Fat 32.37g | 129% |
| Trans Fat 0.0g | |
| Cholesterol 159mg | 53% |
| Sodium 610mg | 25% |
| Potassium 134mg | 4% |
| Total Carbs 4.23g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 2.41g | 2% |
| Protein 10.66g | 17% |
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