(Light) Fettucini Alfredo
From cooks illustrated, modified for what we have around.
http://www.cooksillustrated.com/recipes/detail.asp?docid=7520


9 oz fettucini

1/2 c cream
1/8 tsp fresh grated nutmeg

1/4 c milk
1 tsp cornstarch

1/2 tbsp unsalted butter

2 oz parmesan cheese, grated fine

ground black pepper
parsley chopped


in 3-4 qt saucepan, bring to a simmer:
   cream
   nutmeg
   pinch salt

in separate bowl, whisk together milk and cornstarch.  whisk into the saucepan.  stir constantly until thickened, about a minute.  cover, and remove pot from heat.

boil noodles with salt, 1-2 minutes.  drain.

return pot to medium heat, whisk in 1/2 c cooking water.  slowly whisk in parmesan.  add the drained pasta to the sauce and cook, coating with sauce, until sauce has slightly thickened, 1 minute.  toss with parsley.

heat the pasta bowls with the drained water from the pasta

serve with fresh cracked black pepper.