2 cups milk 8 large garlic cloves, peeled Salt and pepper to taste Pinch of nutmeg 1 pound dried gf fettucine 2 Tablespoons gf cream cheese 3/4 cup freshly grated parmesan cheese 3 Tablespoons chopped fresh parsley
Cook fettucine according to package instructions. In a heavy medium saucepan, combine milk and garlic; simmer over low heat. Simmer until garlic is tender and milk is reduced to 1 1/2 cups, (15-20 minutes) Let cool slightly. In a blender, puree milk and garlic until smooth. Return to pan and season with salt, pepper and nutmeg. Keep sauce warm. Whisk cream cheese and 1/2 cup Parmesan into sauce. Add to cooked, drained fettucine and toss well. Sprinkle with parsley, serve immediately with remaining 1/4 cup parmesan for sprinkling.