Fettuccine Alfredo

January 14, 2007

(Start to finish 20 minutes)

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
1/2 teaspoon salt, plus 1 tablespoon
1/2 teaspoon black pepper
Pinch nutmeg
1 cup grated Parmesan cheese
9-ounce package fresh fettuccine

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

Meanwhile, in a large saucepan, heat the butter over medium heat until foaming. Whisk in the flour until mixture is smooth and golden, 1 to 2 minutes. Whisk in the milk, half-and-half, garlic, 1/2 teaspoon salt, pepper and nutmeg. Bring to a 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.

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

Return sauce to low heat, add 1/3 cup pasta water and the cooked pasta. Toss until evenly coated. Cook until sauce has thickened slightly, about 1 minute. Add more water as needed to thin sauce to desired consistency and adjust seasonings.

Working quickly, empty the water from the warmed bowls and fill with pasta. Serve immediately.

Serves 4.

Nutrition information per serving: 320 calories, 12 grams total fat (6 grams saturated).

- Recipe from the November 2006 issue of Cook's Country magazine

The Herald-Mail Articles