Simple Fettuccine Alfredo
|Fettuccine||8 Ounce (Preferably Fresh)|
|1% milk||1 Cup (16 tbs)|
|Evaporated skim milk/Heavy cream||1⁄4 Cup (4 tbs)|
|Ground nutmeg||1 Pinch|
|Unsalted butter/Margarine||1 Tablespoon|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Minced parsley||2 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
1. Bring a stockpot of unsalted water to a boil, add the fettuccine, and cook for 10 minutes or just until tender but still firm to the bite. Drain.
2. Meanwhile, in a medium-size bowl, whisk together the milks, cornstarch, and nutmeg. In a deep 12-inch nonstick skillet, melt the butter over moderately high heat. Whisk in the milk mixture and bring to a boil, then simmer for 2 minutes or until slightly thickened.
3. Add the fettuccine to the skillet with the Parmesan, parsley, and pepper and toss well for 1 minute or until heated through.