Fettucine Alfredo

On Thursday night, I decided to make a pasta dish, which is a rare treat. So, we wanted to keep it on lighter side and do a less heavy version of fettucine alfredo. It was a success and I hope you try it at home! Here is the recipe:


Makes 4 servings:

1 1/2 Tablespoons of unsalted butter
1 Tablespoon of all purpose flour
I cup of whole milk
1/3 cup of half and half
1 garlic clove peeled and crushed
Salt and pepper
Pinch of nutmeg
2 ounces parmesan cheese grated
1 lb fettucine

Melt butter in a medium sauce pan of medium high heat and whisk in flour until smooth and cook until golden brown (about 2 minutes).
Whisk in milk and half and half (add slowly because this can splatter and bubble a lot!)
add 1/2 t of salt and 1/2 t of pepper
add nutmeg and bring to a simmer.
reduce heat and simmer gently until sauce is slightly thickened (about 1-2 minutes).
Take the sauce off the heat and add garlic, parmesan- stir cover and set aside.

Bring 4 quarts of water to a boil in  a large pot
Season the water with salt.
Put pasta in and cook till "Al Dente" (To the tooth).  Read your pasta box to get a sense for when the pasta will be done.
Reserve 1 cup of pasta water (secret weapon!)
Put sauce on low heat and stir in cooked pasta and 1/3 cup of pasta water and toss with tongs until the pasta is coated and heated though.
Season with salt and pepper to taste and adjust pasta sauce thickness with remaining pasta water.
Get every around the table!  Then plate and serve.  Top with additional parmesan if you want.
I like to serve this with a nice salad and garlic bread.