Now, for those of you watching your WW points, this one I didn't even bother to calculate because I was afraid to find out how many it would be. I certainly didn't make this the "lightened" version, as my kids and 18 yr. old nephew were going to eat it. (I went out to dinner and ate some incredible Fontina Stuffed Ravioli with a Butter Sage Sauce, which was probably no better!) But there are some things you just have to make and enjoy and this is one of them.
Fettucine with Asiago Cream Sauce
2 lb. Fettucine
1 tbsp. Butter
1 tbsp. All-Purpose Flour
3 c. Heavy Cream
3/4 c. Asiago Cheese, shredded
1/4 tsp. Garlic Powder
1 tsp. Kosher Salt
1/2 tsp. Fresh Ground Black Pepper
Cook pasta according to package directions, drain and then put back in the pot. While pasta is cooking, melt butter in a medium saucepan then add flour, forming a roux. Gradually whisk in the heavy cream until the roux dissolved, then bring to a boil. Reduce heat to low and whisk in the cheese, garlic powder, salt and pepper until the cheese has melted. Let simmer until the sauce starts to thicken, approximately 5 minutes. Add the sauce to the cooked pasta and mix well. Garnish with parsley.