Fettuccine Alfredo

Fettuccine Alfredo is one of the most favourite recipe of my family. I tried to make it little bit of healthier and egg less version. Instead of egg I use white sauce to make it creamier and thicker and if you don't want too much cream you can replace heavy cream with whole milk or 2 % milk to make it more low calorie version.

Ingredients:
fettuccine pasta 10 oz
Butter 1 stick
All purpose flour 1 tbsp
garlic 2-3 cloves (finely chopped)
sugar 1 tea spoon
black pepper 1 tea spoon
dried parsley 1 tea spoon
Freshly grated Parmesan cheese 2 cup
Heavy cream 1 cup
salt to taste

Method:
1. Bring a large pot of salted water to boil. Add fettuccine pasta and cook for 8 to 10 minutes or until tender; drain
2. In a large skillet melt butter and add the chopped garlic. Cook on low for about 5 minutes. Stirring often and add all purpose flour in it and mix it well.
3. Slowly, add heavy cream and stir continuously make sure there will be no lumps.
4. As the mixture starts to boil add 1 cup of Parmesan cheese and continue to mix the cream. Pour in the remaining Parmesan and parsley, mix until smooth.
5. Immediately remove from the stove. Serve over cooked pasta.