Fettuccine Alfredo (Lighter Version)
- 1 pound fresh linguine
- 1 1/2 teaspoons cornstarch
- 1 cup milk
- 1 tablespoon butter
- 1/4 cup light cream
- 1/2 cup freshly grated Parmesan cheese
Bring a large pot of salted water to a boil. Add the pasta and cook until it is tender but still firm to the bite, about 3 minutes. In a saucepan melt butter, add milk and then whisk in cornstarch over medium heat until lightly thickened. Add pasta to the saucepan and toss. Add light cream, Parmesan cheese, salt and pepper, nutmeg to taste. Toss and thicken more. Serve immediately.
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