An awesome but healthy recipe for pasta lovers. With only 17 percent of its calories from fat, here's a fettucine alfredo with a lightened heart and soul. The creaminess is achieved with a white sauce made from low-fat milk, but the real key to its great flavor is to use the best and most full-flavored imported Parmesan cheese you can find.
- 1 pound fettucine
- 3 tablespoons all-purpose flour
- 1/3 cup low-fat (1 percent) milk, plus 3 cups
- 1 tablespoon unsalted butter
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon grated nutmeg
- 2/3 cup grated Parmesan cheese, preferably imported
- 1/4 cup chopped parsley, preferably flat leaf
- 1. Cook the fettucine in a large pot of boiling salted water until al dente, 8 to 10 minutes. Drain well.
- 2. Meanwhile, stir the flour into 1/2 cup of the milk until dissolved. In a large, preferably nonstick skillet, melt the butter over medium heat and stir in the flour and milk paste. Cook, stirring, for 1 minute. Slowly whisk the remainder of the milk and cook, stirring constantly, until the sauce comes to a boil and thickens. Reduce the heat to medium-low and add the pepper and nutmeg. Simmer, stirring occasionally, for 3 minutes.
- 3. Toss the pasta with the sauce. Add the Parmesan cheese and toss again. Sprinkle with parsley and serve immediately.