This recipe is from America's Test Kitchen Best Light Recipes...

Fettuccini Alfredo:

Since the recipe is going for the most flavor with the least calories and fat, It's best to use fresh pasta for it's delicate flavor and use authentic Parmesano-Reggiano for the fullest parmesan flavor with the least salt.

Now here's a Fettuccini Alfredo that has all the taste and is truly "lightened up!"

Be sure to serve Fattuccino Alfredo immediately, because the texture of the sauce is so importand and it does not reheat well.

- 3/4 cup half and half
- 1/8 teasp. freshly grated nutmeg
- salt
- 1 teaspoon cornstarch
- 9 ounces fresh fettuccini
- 2 ounces freshly grated Parmesano Reggiano

1. Bring 6 quarts water to boil in a large pot. Put one cup boiling water in each of 6 heatproof bowls to warm them up.

2. Bring 1/2 cup oif the half and half and 1/4 teasp salt to a simmer in a 3-4 quart saucepan. Whisk the cornstarch into the remaining half and half and whisk this into the simmering mixture. Whisk and stir for about one minute until it has thickened. Cover this pot and set it off the heat.

3. Stir the pasta and a pinch of salt into the boining water and cook until aldente - about 1 to 2 minutes. IMPORTANT!!! Reserve 3/4 cup of the pasta liquid before draining the pasta.

4. Return the half and half mixture to low heat and whisk in 1/2 cup of the pasta cooking water. Slowly whisk in the parmesan. Add pasta and cook, coating the pasta until the sauce thickens again - about 1 minute. Season with salt and pepper.

5.Empty the water out of the bowls, divide the pasta and serve.

YUM!!! Now enjoy it. No guilt and so much less fat!