Fettuccine Alfredo (From: Kare11)
- 8 oz. Fettuccine
- 1 ½ teaspoons butter
- ½ cup reduced-fat cream cheese
- 1 1/3 cups skim milk
- 1/8 teaspoon white pepper
- 1/8 teaspoon nutmeg
- ¾ cup already grated or shredded Parmesan cheese
Place fettuccine in 2 ½ quarts of already boiling water (unsalted) and cook until tender 10-12 minutes.
Meanwhile, melt butter over medium heat in a larger saucepan.
Add cream cheese and milk stirring constantly with a wire whisk until well-blended and smooth, about 3 minutes.
Add pepper and nutmeg, gradually add shredded cheese, whisking vigorously until cheese is melted and incorporated.(sauce will be thin)
Remove sauce from heat and let stand.
Drain the fettuccine and place in large bowl.
Give the sauce another stir, and pour it over pasta.
Toss well to mix.
Serve immediately, or let stand for sauce to thicken.
Add additional shredded cheese as desired.