A delightful and lighter take on the classic Alfredo pasta, perfect for a quick and satisfying meal.
Bring a large pot of water to a boil and add a pinch of salt.
Adding salt to the water enhances the flavor of the pasta.
Cook the fettuccine in the boiling water until al dente, then reserve a cup of the cooking water and drain the pasta.
Stir the pasta occasionally to prevent sticking.
In a saucepan, melt the butter over medium heat, then whisk in the flour until smooth.
Cook the roux until it turns a light golden color for a nutty flavor.
Gradually whisk in the milk, garlic, pepper, and nutmeg, and bring to a simmer.
Whisk continuously to avoid lumps in the sauce.
Remove the garlic, stir in the Parmesan cheese, and adjust the seasoning.
Use freshly grated Parmesan for the best flavor.
Combine the cooked pasta with the sauce, adding reserved pasta water as needed to achieve the desired consistency.
Toss the pasta thoroughly to ensure even coating with the sauce.
Serve the pasta in warmed bowls and enjoy immediately.
Warming the bowls helps keep the pasta hot for longer.
