INGREDIENTS

  • 8 ounces fettuccine
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 3/4 cup 1% low-fat milk
  • 1/2 cup freshly grated parmigiano-reggiano cheese
  • 1 tablespoon fresh lemon juice (fresh makes all the difference too)
  • 1/4 teaspoon nutmeg

DIRECTIONS

  1. Cook the fettuccine according to package directions, omitting salt if desired.
  2. Drain, reserving 1/4 cup of the cooking water.
  3. Place the pasta in a serving bowl and keep warm.
  4. Meanwhile, melt the butter in a medium nonstick skillet.
  5. Add the flour and cook, stirring constantly, until the mixture becomes straw-colored and fragrant, about 45 seconds, then remove from the heat and whisk in the milk.
  6. Return the pan to the stove, raise the heat to medium-high, and continue cooking, whisking constantly, until slightly thickened, about 2 minutes.
  7. Add the reserved cooking water, the cheese, the lemon juice and nutmeg; stir until just smooth.
  8. Pour over the hot pasta, toss gently to coat, and serve at once.