FROM THE COVER: FETTUCCINE ALFREDO
By: Herald Wire Report, Grand Forks Herald
1 pound uncooked fettuccine
2 tablespoons all-purpose flour
½ cup fat-free milk
2 tablespoons butter
2/3 cup half-and-half
2 tablespoons heavy cream
¾ cup freshly grated Parmesan cheese
½ teaspoon salt
¼ teaspoon black pepper
Cook fettuccine according to package directions. Drain and place it in a large bowl.
Put the flour in a heavy saucepan and gradually add the milk, whisking until smooth. Cook the mixture over low heat, stirring constantly, until thickened (about 5 minutes.)
Add the butter and stir until melted. Stir in the half-and-half and heavy cream until mixture is well combined. Add the grated cheese and stir until melted. Remove the sauce from the heat and stir in the salt and pepper.
Put the sauce in the bowl with the fettuccine and toss until the pasta is well coated. Serve immediately.
Yield: Serves 8.
Approximate nutritional analysis per 1-cup serving: 326 calories, 10 grams fat, 45 grams carbohydrates, 2 grams fiber, 12 grams protein 337 milligrams sodium, 31 milligrams cholesterol.