recipe by Lori Ross

This dish is normally more than 500 calories per serving with 43 grams of fat. I reduced the calories to almost half by using half and half instead of cream and replacing the butter with defatted chicken broth. You will never completely fool anyone who has had the real thing but this version tastes great especially topped with lobster, crab, shrimp or scallops!

Bring water and broth to a boil in a large pot. Meanwhile, bring 1/2 cup of the half-and-half, the nutmeg, and to a simmer (NOT a boil or it may curdle) in a 3- to 4-quart saucepan. Whisk 1 tsp of the cornstarch and remaining 1/4 cup of half-and-half together, then whisk it into the simmering mixture. Continue to simmer the sauce, whisking constantly, until it has thickened, about 1 minute. If it doesn’t thicken sufficiently, add the ½ tsp of cornstarch to 2 tbsps of cold water and whisk in a little. The sauce should thicken sufficiently with the addition of more cornstarch. Cover and take the pot of sauce off the heat.

Stir 1 tbsp salt and the pasta into the boiling water and cook, stirring constantly, until al dente, 6-8 minutes (keep tasting it every minute after 8 minutes, so it doesn’t over cook). Drain the pasta.

 Serves 4