Low-fat fettuccine a dream come true

A fast and low-fat fettuccine alfredo that uses full-fat milk and cheese?

Sounds like a dream, and Cook’s Country magazine’s retooling of this artery clogging classic tastes like one, too.

Cook’s Country has reduced the fat from 43 grams per serving to just 12 grams (and saturated fat goes from 27 grams to 6 grams).

Fettuccine Alfredo

Recipe from the November 2006 issue of Cook’s Country magazine

1 tablespoon unsalted butter

2 teaspoons all-purpose flour

3/4 cup whole milk

1/4 cup half-and-half

1 garlic clove, peeled and lightly crushed

1/2 teaspoon salt, plus 1 tablespoon

1/2 teaspoon black pepper

Pinch nutmeg

1 cup grated Parmesan cheese

9-ounce package fresh fettuccine

Bring 4 quarts of water to a boil in a large pot over high heat.

In a large saucepan, heat the butter over medium heat until foaming. Whisk in the flour until mixture is smooth and golden, 1 to 2 minutes. Whisk in the milk, half-and-half, garlic, 1/2 teaspoon salt, pepper and nutmeg. Bring to a 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 the boiling water and cook, stirring constantly, until al dente, about 2 to 3 minutes. Reserve 1 cup pasta cooking water, then drain pasta.

Return sauce to low heat, add 1/3 cup pasta water and the 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.

Yield: 4 first-course servings

Nutrition information per serving, from the magazine: 320 calories, 12 grams total fat (6 grams saturated, 34 percent fat calories).