lower fat fettuccine alfredo

Serve 4.

Ingredients
3/4 cup half-and-half
1/8 teaspoon fresh grated nutmeg
Table salt
1 teaspoon cornstarch
9 ounces fresh fettuccine
2 ounces Parmigiano-Reggiano , grated fine (about 1 cup)
Ground black pepper
Instructions

1.

1. Bring 6 quarts water to a boil in a large pot. Using a ladle or heatproof measuring cup, fill four individual serving bowls with about 1/2 cup of the boiling water each; set the bowls aside to warm.
2.

2. Meanwhile, bring 1/2 cup of the half-and-half, the nutmeg, and 1/4 teaspoon salt to a simmer in a 3- to 4-quart saucepan. Whisk the cornstarch and remaining 1/4 cup half-and-half together, then whisk it into the simmering mixture. Continue to simmer the sauce, whisking constantly, until it has thickened, about 1 minute. Cover and set the pot off the heat.
3.

3. Stir 1 tablespoon salt and the pasta into the boiling water and cook, stirring constantly, until al dente, 1 to 2 minutes. Reserving 3/4 cup of the pasta cooking water, drain the pasta.
4.

4. Return the half-and-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 the sauce has thickened slightly, about 1 minute. Season with pepper to taste. Working quickly, empty the serving bowls of water, divide the pasta among the bowls, and serve.