This version of the classic Italian-American dish, fettuccine alfredo, is significantly lighter than the original, but you'd never know by tasting it. The key to this recipe is cooking the pasta risotto-style, which coaxes the starch out of the fettuccine to create the rich and creamy basis for the sauce. After the pasta is done cooking, a touch of milk (or light cream) and a sprinkle of cheese are the finishing touches for this endlessly comforting dish.
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