Lighter Fettuccine Alfredo

     Hello!  It's Recipe Tuesday and this amazing recipe for Fettuccine Alfredo comes from my favorite food blog, Sweet Pea's Kitchen (here).
     Christina recommends splurging and using fresh pasta and I have to agree, the taste is amazing.  Plus, the fresh pasta will absorb the cream sauce better than boxed pasta.  Aaron also recommends splurging and using a block of Parmigiano-Reggiano from the deli section of your grocery store rather than bagged cheese, the fresh taste can't be beat!


Lighter Fettuccine Alfredo

• 3/4 cup half-n-half, divided
• 1/8 tsp ground nutmeg
• 1 tsp cornstarch
• 9 oz fresh fettuccine or 8 oz boxed
• 2 ounces Parmegiano-Reggiano, freshly grated
• Black pepper
• Salt

1.  In a 3- to 4-quart saucepan, bring 1/2 cup of the half-and-half, nutmeg, and 1/4 teaspoon salt to a simmer. In a small bowl, whisk the cornstarch and remaining 1/4 cup half-and-half together, then whisk it into the simmering mixture. Continue to simmer, whisking constantly, until thickened, about 1 minute. Cover and remove from heat.

2.  Stir 1 tablespoon salt and the fresh pasta into the boiling water and cook according to package directions.  Reserve 3/4 cup of the pasta cooking water, drain the pasta.

3.  Return the half-and-half mixture to medium-low heat and whisk in 1/2 cup of the reserved pasta cooking water. Slowly whisk in the Parmigiano. 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, divide the pasta among the bowls, and serve immediately.  Top with grated Parmigiano if desired.  Enjoy!