Fettucine Alfredo

I did not take photos of this one as I went. Mostly because I was stirring two different pots with both hands at the same time for most of it. Talk about being ambidextrous...I'm not really that good, but I'd like to think I am.

I am a Fettucine Alfredo addict and the bottled sauce just isn't good enough for me. Mom's Woman's Day magazine has a "better than bottled" recipe for alfredo sauce, so she tried it. I love it!!! But I was leery about how easy it would actually be for a simple person such as myself to cook. So I tried it. I stand before you today as an accomplished alfredo sauce maker.

ALFREDO SAUCE

2 tsp butter

2 cloves garlic, minced

3 Tbsp flour

2 cups fat-free half-and-half

1/4 tsp salt

1/4 tsp pepper

1/4 tsp nutmeg (the bottle we had was almost empty and looked like it had maybe just over 1/4 tsp nutmeg. I just dumped it in, and it was great. So if you go heavy on nutmeg that's okay)

Melt the butter in a sauce pan. Add the garlic; cook over low heat 1 minute or until fragant (since Mom can't smell she sticks to the minute, I just waited until I could smell it.) Whisk in the flour, then whisk in the half-and-half until well combined. Finally, whisk in the salt, pepper, and nutmeg, and bring to a boil, whisking frequently. Reduce heat and simmer 5 minutes or until thickened.Remove from heat and stir in 1/4 cup grated Parmesan. Serve with 1 lb cooked fettucine.

For the fettucine, follow the instructions for the Al Dente option for this meal.

Now compare the nutrition of bottled sauce versus this recipe's sauce and you'll be shocked!