Fettuccine Alfredo - Low-Fat

By BlueSchmoo

Make the sauce while the pasta water is heating up. Once the sauce is done, you should be ready to cook the pasta. Fresh pasta is more porous than dried, and we recommend it here because it will better absorb the sauce.

Serves 4 as a first course

Ingredients

• 1 tablespoon unsalted butter
• 2 teaspoons all-purpose flour
• 3/4 cup whole milk
• 1/4 cup half-and-half
• 1 garlic clove, peeled and lightly crushed
• Table salt and ground black pepper
• Pinch nutmeg
• 1 cup grated Parmesan cheese
• 1 package fresh fettuccine (9-ounce)

Preparation

Step 1

1. Bring 4 quarts water to boil in large pot over high heat. Using ladle, fill each of 4 individual serving bowls with about 1/2 cup boiling water. Set aside.

2. Heat butter over medium heat in large saucepan until foaming. Whisk in
flour until mixture is smooth and golden, 1 to 2 minutes. Whisk in milk, half and-half, garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper, and nutmeg and bring to simmer. Reduce heat to medium-low and simmer until sauce is
slightly thickened, 1 to 2 minutes. Discard garlic, stir in Parmesan, and remove from heat.

3. Stir 1 tablespoon salt and pasta into boiling water and cook, stirring
constantly, until al dente, 2 to 3 minutes. Reserve 1 cup pasta cooking water, then drain pasta.

4. Return sauce to low heat, add 1/3 cup pasta water and cooked pasta; toss
until evenly coated. Cook until sauce has thickened slightly, about 1 minute.
Add more cooking water as needed to thin sauce to proper consistency and
adjust seasonings. Working quickly, empty water from warmed bowls and fill
with pasta. Serve immediately.