SKINNY FETTUCCINE ALFREDO

1 Tbsp. unsalted butter
2 tsp. all-purpose flour
3/4 cup whole milk
1/4 cup half-and-half
1/2 tsp. plus 1 Tbsp. salt, divided use
1 garlic clove
1/2 tsp. black pepper
Pinch ground nutmeg
1 cup grated Parmesan cheese
1 (9 oz.) pkg. fresh fettuccine

In large pot over high heat, bring 4 quarts of water to boil. Using ladle, fill each of four serving bowls with about 1/2 cup boiling water. Set aside.

In large saucepan, heat butter over medium heat until foaming. Whisk in flour until mixture is smooth and golden, 1 to 2 minutes. Whisk in milk, half-and-half, 1/2 teaspoon salt, peeled and lightly crushed garlic clove, pepper and nutmeg. Bring to simmer. Reduce heat to medium-low and simmer until sauce is slightly thickened, 1 to 2 minutes.

Discard garlic, stir in Parmesan and remove from heat.

Stir pasta and remaining salt into boiling water and cook, stirring constantly, until al dente, about 2 to 3 minutes. Reserve 1 cup pasta cooking water; drain pasta.

Return sauce to low heat, add 1/3 cup pasta water and cooked pasta. Toss until evenly coated. Cook until sauce has thickened slightly, about 1 minute. Add more water as needed to thin sauce to desired consistency and adjust seasonings.

Working quickly, empty water from warmed bowls and fill with pasta. Serve immediately.

Makes 4 servings

Nutritional information, per serving: 320 calories, 12 grams total fat (6 grams saturated).

Adapted from source: Cook's Country magazine