"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Light Fettuccine Alfredo Recipe

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This recipe for Light Fettuccine Alfredo, by , is from For The Love Of Cooking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Heather (Luis) Hatfield
Added: Thursday, August 3, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup half & half
1/8 tsp freshly grated nutmeg
salt
1 tsp cornstarch
9 ounces fresh fettuccine
1 cup finely grated Parmigiano-Reggiano cheese
pepper

Directions:
Directions:
Bring 6 quarts of water to a boil.
Meanwhile, bring 1/2 cup of the half & half, the nutmeg, and 1/4 tsp salt to a simmer in a saucepan. Whisk the cornstarch and remaining 1/4 cup of half & half together, then whisk it into the simmering mixture. Continue simmering the sauce, whisking constantly, until it has thickened (about 1 minute). Cover and take pot off of the heat.
Stir 1 Tblsp of salt into the boiling water, add pasta, and cook, stirring constantly until al dente. Reserve 3/4 cup of the pasta water, then drain the pasta.
Return the half & half mixture to medium/low heat and whisk in 1/2 cup of the pasta cooking water. Slowly whisk in the parmesan. Add the pasta and cook, coating the pasta evenly with the sauce, until it has thickened slightly. Season with pepper to taste. Serve immediately.

 

 

 

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