Improved Fettuccine Alfredo

¾ cup half-and-half, divided

⅛ teaspoon fresh grated nutmeg

¼ teaspoon table salt

1 teaspoon cornstarch

9 ounces fresh fettuccine

1 ounce Parmigiano-Reggiano, grated fine (about ½ cup)

1 ounce Pecorino Romano, grated fine (about ½ cup)

Freshly ground black pepper

¼ cup minced parsley leaves (Italian flat-leaf, preferred)

Place the oven rack in the center position and begin heating the oven to 200 degrees. When it reaches temperature, place four serving bowls in the oven to warm.

Place a large pot, filled-two-thirds full with cold water over high heat and bring to a boil.

While the water heats, in a 4-quart saucepan bring ½ cup half-and-half, nutmeg and salt to a simmer. Whisk cornstarch into remaining ¼ cup half-and-half, and then whisk it into the simmering mixture. Continue simmering, constantly whisking, until the sauce thickens, about 1 minute. Cover and remove from the heat.

Stir 1 tablespoon salt and fettuccine into the boiling water and cook, stirring constantly, until al dente, 1-2 minutes. Measure out ¾ cup fettuccine cooking water and set aside; drain the fettuccine.

Return the half-and-half mixture to medium-low heat and whisk in ½ cup of the fettuccine cooking water. Slowly whisk in the grated parmesan and Romano. Add fettuccine and cook, coating the pasta evenly with the sauce, until the sauce thickens slightly, about 1 minute. Season with pepper to taste.

Divide prepared fettuccine between heated bowls, dust each with parsley, and serve.

Serves four.

Nutrition values per serving: 300 calories (33 percent from fat), 11 g fat (6 g saturated fat), 36 g carbohydrates, 2 g fiber, 15 g protein, 70 mg cholesterol, 580 mg sodium.

Lean Note: Add a steamed vegetable to your plate and the meal comes in at less than 30 percent calories from fat.