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Fettuccine Alfredo from LHJ

List of Ingredients




1 package (12 oz.) dried fettuccine
2 cups 1 percent low-fat milk
1/3 cup all-purpose flour
1 bay leaf
2 garlic cloves, peeled and crushed
1/2 cup freshly grated Romano cheese
1/4 tsp salt
1/4 tsp pepper
Pinch ground nutmeg
2 tsp butter or margarine
1/4 cup chopped fresh flat-leaf parsley
1/4 cup freshly grated Parmesan cheese
Fresh flat-leaf parsley sprigs, for garnish


Recipe



Start to cook pasta according to package directions. Meanwhile, whisk together the milk and flour in a medium saucepan, until flour is dissolved. Add bay leaf and garlic and cook over medium heat 8 minutes, stirring often with a wooden spoon, until mixture becomes slightly thickened. With a slotted spoon remove bay leaf and garlic. Add grated Romano cheese, salt, pepper and nutmeg,stirring until cheese completely melts. Drain pasta in a large colander; transfer to a bowl. Toss pasta with butter and chopped parsley, then stir in cheese sauce and toss again. Spoon pasta into 4 shallow serving bowls; sprinkle each serving with Parmesan cheese. Garnish with parsley sprigs, if desired. Serve immediately.

Makes 4 servings.