While I love using this space to share 'outside the box' recipes, sometimes it means overlooking ones that are (for lack of a better way to put it) inside the box. They're the ones I forget about when I'm off reinventing the wheel and- in many cases- their only crime is the fact that they're too familiar. Well, not today. Let's talk plain 'ol fettucini alfredo for a change. It's not molecular gastronomy or mascarpone cheesecake (with a gingersnap crust and plum topping) but you really can't go wrong if you're looking for a feel good dinner.
2 TBS butter
2 TBS flour
1 cup heavy cream
1 cup milk
1 cup grated Pecorino Romano cheese
2 TBS chopped parsley
1 lb fettucini
Allow pot of salted water to come to a rolling boil, then add fettucini and cook per box instructions. Melt butter in a large saucepan and add flour to create a roux. Stir until mixed and pour in heavy cream and milk. When the roux dissolves, add cheese and stir until desired thickness is achieved.
Stir in parsley just before serving, then pour over al dente fettucini. Now mangia, mangia!