FETTUCCINE ALFREDO

1 package fettuccine
2 C low-fat milk
1/3 C all-purpose flour
1 bay leaf
2 cloves garlic, peeled and crushed
1/2 C freshly grated Romano cheese
1/4 tsp salt
1/4 tsp reshly ground pepper
pinch nutmeg
2 tsp butter or margarine
1/4 C chopped fresh flat-leaf parsley
1/4 C freshly grated Parmesan cheese
fresh lat-leaf parsley sprigs for garnish

Start to cook pasta according to package instructions.
Meanwhile, whisk together milk and flour in a medium saucepan, until flour is blended. Add bay leaf and garlic and cook over medium heat 8 minutes, stirring often with a wooden spoon, until mixture becomes slightly thickened. With slotted spoon, remove bayleaf and garlic. Add grated Romano cheese, salt, pepper and nutmeg, stirring until cheese completely melts.
Drain pasta in a large colander; transfer to a bowl. Toss pasta with butter and parsley, then stir in cheese sauce and toss again.
Spoon pasta into 4 shallow serving bowls; sprinkle each serving with Parmesan cheese. Garnish with parsley sprigs, if desired. Serve immediately.
Makes 4 servings.