Light Fettucine Alfredo

3/4 cup half-and-half (or non-fat half-and-half)
1/8 tsp. fresh grated nutmeg
Salt to taste
1 tsp. cornstarch
9 oz. fresh fettucine
2 oz. Parmigiano-Reggiano cheese, grated fine
(about 1 cup)
Freshly ground black pepper
2 cups broccoli in bite size pieces (optional)

Bring 6 quarts water to a boil in a large pot. Fill four individual serving bowls with about 1/2 cup of the boiling water each; set the bowls aside to warm. Meanwhile, bring 1/2 cup of the half-and-half, nutmeg and 1/4 tsp. salt to a simmer in a saucepan. Whisk the cornstarch and remaining 1/4 cup half-and-half together, then whisk it into the simmering mixture. Continue to simmer the sauce, whisking constantly, until it has thickened, about 1 minute. Cover and set the pot off the heat.

Stir 1 tablespoon salt and the pasta into the boiling water and cook, stirring constantly, until al dente, 1 to 2 minutes. Reserving 3/4 cup of the pasta cooking water, drain the pasta. Return the half-and-half mixture to medium-low heat and whisk in 1/2 cup of the pasta cooking water. Slowly whisk in the Parmesan. Add the pasta and cook, coating the pasta evenly with the sauce until the sauce has thickened slightly, about 1 minute. Season with pepper to taste. 

 If desired, lightly steam 2 cups broccoli cut into bite size pieces. Keep warm and add to sauce with pasta. Working quickly, empty the serving bowls of water, divide the pasta among the bowls, and serve. 4 servings, 6 W.W. points per serving. With broccoli, 6 servings, 4 W.W. points per serving.