Divinely Creamy Low-Fat Fettuccine Alfredo - cooking recipe

Ingredients

8 ounces fettuccine
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
3/4 cup 1% low-fat milk
1/2 cup freshly grated parmigiano-reggiano cheese
1 tablespoon fresh lemon juice (fresh makes all the difference too)
1/4 teaspoon nutmeg

Preparation

Cook the fettuccine according to package directions, omitting salt if desired.
Drain, reserving 1/4 cup of the cooking water.
Place the pasta in a serving bowl and keep warm.
Meanwhile, melt the butter in a medium nonstick skillet.
Add the flour and cook, stirring constantly, until the mixture becomes straw-colored and fragrant, about 45 seconds, then remove from the heat and whisk in the milk.
Return the pan to the stove, raise the heat to medium-high, and continue cooking, whisking constantly, until slightly thickened, about 2 minutes.
Add the reserved cooking water, the cheese, the lemon juice and nutmeg; stir until just smooth.
Pour over the hot pasta, toss gently to coat, and serve at once.