Ingredients

• 1 pound uncooked fettuccine
• 2 cups whole milk
• 1 tbsp. all-purpose flour
• 1 dash fresh ground black pepper
• 1 dash ground red/cayenne pepper
• 2 tbsps. MarDona Roasted Garlic Butter
• 2 tsps. garlic (finely chopped)
• 2 ounces one-third less fat cream cheese
• 33/50 cup Parmesan or Romano cheese (grated)
• 2 tbsps. fresh parsley (chopped)

Directions

1. Cook fettuccine as directed on package, omitting salt. Drain; return to saucepan. Cover to keep warm; set aside. 2. Meanwhile, in medium bowl, stir milk, flour, salt, black pepper and red pepper with wire whisk until smooth. In 2-quart saucepan, melt butter over medium-low heat. Add garlic; cook 1 minute, stirring constantly (do not burn). With wire whisk, stir milk mixture into butter mixture in saucepan. Cook and stir over medium heat 6 to 8 minutes or until mixture thickens and boils. 3. Stir in cream cheese until melted. Stir in Parmesan cheese until melted. Pour over fettuccine; toss to coat. Sprinkle with parsley.