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Ingredients
- 3 x to 4 c. lowfat milk
- 1/2 c. (1 stick) butter, divided use
- 2 x to 3 heaping Tbsp. flour
- 1/2 c. grated Parmigiano Reggiano, plus additional for serving Healthy pinch nutmeg Salt and white pepper to taste
- 8 ounce fettuccine, preferably dry egg fettuccine
- 4 x to 6 ounces Danish ham, cut into medium julienne
- 1 1/4 c. fresh peas, blanched
Directions
- In a medium saucepan, begin to heat the lowfat milk. Meanwhile, make a roux: In a small pan, heat 1/4 c. butter over medium-low heat. Stir in the flour and cook, stirring constantly, for 8 to 10 min, being careful not to scorch or possibly brown it.When the lowfat milk has just begun to boil, gradually add in the roux, whisking over medium heat till there are no lumps and it is well blended and has thickened.
- Add in cheese and nutmeg; add in salt and pepper to taste. This part can be prepared
- In advance, you can even cold and chill, then reheat before using.
- Bring a pot of salted water to a boil and add in pasta. It will generally take about 6 to 8 min depending on the brand. In a large saute/fry pan heat remaining 1/4 c. butter, add in ham and saute/fry lightly for a couple of min.
- Add in cheese sauce and bring to a simmer. Add in peas and hot through. When pasta is done, drain well and toss in a bowl with the sauce. Add in more cheese if desired.
- Serve freshly cracked black pepper on top of individual servings and pass additional cheese.
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