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Fettuccine Alfredo (Almost)

Ready In: 20 Minutes

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Serves 4

8 oz fettuccine
1-1/2 tsp butter
1/2 cup reduced-fat cream cheese
1-1/3 cups skim milk
1/8 tsp white pepper
1/8 tsp ground nutmeg
3/4 cup already-grated or -shredded Parmesan cheese, plus additional for serving

Place the fettuccine in 2-1/2 quarts of already-boiling unsalted water and cook until tender, 10 to 12 minutes.
Meanwhile, melt the butter over medium heat in a 2-1/2-quart or larger saucepan. Add the cream cheese and milk, stirring constantly with a wire whisk until well blended and smooth, 3 minutes.
Add the pepper and nutmeg. Gradually add the 3/4 cup Parmesan cheese, stirring constantly with the whisk. Stir briskly until the cheese is melted and incorporated, about 3 minutes. (The sauce will be thin.) Remove from the heat and let stand, covered, until the fettuccine is tender.
Drain the fettuccine and place in a 3-quart or larger serving bowl. Give the sauce another brisk stir, then pour it over the fettuccine, tossing well to mix. Serve at once, passing additional Parmesan cheese at the table.