Ingredients
1 1/2 cups nonfat evaporated milk
10 cloves garlic
2 tablespoons lowfat cream cheese
1/2 cup nonfat milk
1 teaspoon cornstarch
1/2 cup grated Parmesan cheese
1 pound dry fettuccine pasta
Method
Sources
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Recipe1M+
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Firm brittle gel — works with calcium and milk proteins
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
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combine 1 1/2 cup evaporated milk and garlic cloves in a pan, heat and simmer until garlic is soft (about 15-20 minutes). milk will reduce a little. in a blender, puree milk and garlic mixture with cream cheese until smooth. return mixture to pan and add 1/2 cup nonfat milk and cornstarch. heat to simmer. sauce will thicken slightly. add 1/4 cup parmesan cheese. bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain. toss sauce with cooked pasta. season with salt and pepper and serve with parsley sprinkled on top. serve remaining parmesan cheese separately.