Divinely Creamy Low-Fat Fettuccine Alfredo

• 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

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.

fettuccine, unsalted butter, flour, milk, freshly grated parmigiano, lemon juice, nutmeg

Taken from www.food.com/recipe/divinely-creamy-low-fat-fettuccine-alfredo-252544 (may not work)