Lighter Fettuccine Alfredo

Kids will love this easy recipe, adapted from Cook's Country... and you won't even miss the heavy cream. The original recipe called for as much as 1/2 teaspoon of black pepper, but that's far too much for most of us. For that restaurant touch, don't forget to add a sprinkling of fresh, chopped parsley (Italian is best).

Lighter Fettuccine Alfredo

1 tablespoon 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 cup freshly grated Parmesan or Grana Padano
1 8 or 9 oz. package fresh fettuccine
salt and pepper to taste
freshly grated nutmeg

Bring a large pot of water to boil over high heat.

Meanwhile, heat butter over medium heat in a large saucepan. Whisk in flour, stirring until mixture is smooth and golden, about 2 minutes. Whisk in milk and half-and-half. Drop in garlic and grate in a little fresh nutmeg. Season with salt and pepper. Bring mixture to a simmer, reduce heat to medium-low and cook until sauce has thickened a bit, another 2 minutes. Remove garlic and stir in Parmesan or Grana Padano.

Add pasta to boiling water and cook until al dente, per package directions. Drain, reserving 1/2 to 1 cup of pasta cooking water. Toss pasta with white sauce, adding a few tablespoons of pasta water at a time so sauce reaches the desired consistency. Check for seasoning and serve with additional cheese at the table.