Fettuccine Alfredo
1 pound uncooked fettuccine
2 tablespoons all-purpose flour
½ cup fat-free milk
2 tablespoons butter
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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.
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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.
