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!
4 quarts of water plus 1 pint defatted chicken broth
8 ounces dried or fresh fettuccine
3/4 cup half-and-half (or fat free half and half*)
1/8 tsp fresh grated nutmeg
1 1/2 tsp cornstarch
1 cup grated parmesan cheese
Salt and pepper to taste
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.
Return the half-and-half mixture to medium-low heat and slowly whisk in the Parmesan. Add the pasta to the sauce and cook 1-2 minutes, coating the pasta evenly with the sauce. Season with pepper to taste, top with fresh herbs or parsley if you wish and serve.
Per 2 ounce serving (with half and half): Cal 300; Fat 11 g; Sat Fat 6 g; Chol 70 mg; Carb 36 g; Protein 15 g; Fiber 2 g; Sodium 580 mg
* Using fat free half and half: Cal 200; Fat 4.5 g; Sat Fat 1 g; Chol 50 mg; Carb 32 g; Protein 13 g; Fiber 2 g; Sodium 550 mg