A lighter version of a very popular sauce. Best served on fresh pasta. The texture of the sauce changes dramatically as it cools, then serve and enjoy immediately after
do you need:
3/4 cups half and half
. . 1 teaspoon cornstarch.
1/8 teaspoon nutmeg.
9 grams of fresh pasta.
2 grams of fresh parmesan cheese, grated (1 cup).
1 tablespoon chopped fresh basil or parsley, optional.
Large pot for boiling pasta.
Large frying pan to make sauce.
Bring 4 quarts of water to boil in a large pot to boil pasta.
In frying pan, simmer for 1/2 cup of the half and half and nutmeg over medium heat. Whisk cornstarch with the remaining 1/4 cup half and half. Whisk cornstarch mixture into the simmering mixture. Continue simmering until it thickens slightly, about 1 minute. Cover and keep warm by the heat.
When the water to boil pasta is cooking, stir in the salt and add pasta. Cook, stirring often until pasta is almost tender but still slightly firm. Reserve 1/2 cup of the cooking water, then drain the pasta and return it to the pot. Cover and set aside.
Return half and half mixture to medium-low heat and whisk in the reserved pasta cooking water. Slowly whisk in the Parmesan cheese.
Place cooked pasta on a large serving. Add the sauce and toss to coat. Sprinkle with chopped basil or parsley. ! Serve and enjoy
Tips and Warnings
four serving Each serving / 300 calories, 11g fat, 6g LøFat, 70mg cholesterol, 36g carbohydrates, 15g protein, 2g fiber, 580mg Sodium