(the best) light alfredo sauce

i know i know. it's been weeks since our ravioli extravaganza when i promised to post the alfredo recipe. but i've been busy. making a baby quilt for one chica who's having her first (and only) chico next month. so yea, i've been spending time with my kitchen and my sewing machine.

anyway...here's the alfredo. it's nice and creamy and the flavor is excellent. i think the crushed garlic makes it. and i quadrupled it to serve 12. i'm sure you could halve it to serve 2, but i haven't tried it yet.

how light can this really be? if you've never made real full-fat alfredo, it's 1 part parmesan cheese, 2 parts butter, and 2 parts heavy cream. yea, seriously.

light alfredo sauce
adapted from Cook's Illustrated, serves 4

1 tablespoon butter
2 teaspoons all purpose flour
3/4 cup whole milk
1/4 cup half & half
1 garlic clove, peeled and crushed
salt & pepper
pinch ground nutmeg
1 cup grated parmesan cheese

1. heat butter over medium heat in a large sauce pan until melted. whisk in the flour until it's cooked, smooth and golden, about 2 minutes.
2. whisk in the milk, half & half. add the garlic, good pinch of salt & pepper, and pinch of nutmeg and bring to a simmer.
3. reduce heat to medium-low and simmer until sauce is slightly thickened, about 5 minutes.
4. remove from heat. remove the garlic clove and stir in the parmesan cheese.
5. when serving with pasta, add ~ 1 cup pasta cooking water to the sauce before mixing in the pasta to thin out the sauce a bit.