Pinot & Pineapple

While Fettuccine Alfredo was invented in Rome, Italy nearly 100 years ago, it is mostly enjoyed by Americans and tourists in Italy. Well, my husband and I are Americans and on occasion we are tourists. Tonight, we felt like having Fettuccine Alfredo for dinner. It’s actually quite an easy meal to put together and very economical. The recipe I use is not exactly authentic as it uses a roux as a thicker, but it is delicious! This recipe can be doubled to serve a family of 4 or to be saved for some tasty leftovers.

Alfredo Sauce

Yield: 2 servings

3 Tbsp. unsalted butter
2 Tbsp. flour
3 garlic cloves, peeled and minced
Cayenne pepper, to taste
3/4 cup finely grated Parmesan cheese
1/2 cup finely grated Romano cheese
1 1/2 cups whole milk
Salt & black pepper, to taste

In a saucepan, heat butter over medium heat until melted. Add flour and whisk to make a roux. Cook for 1 minute. Whisk in garlic and cook for 1 minute. Whisk in cayenne pepper, milk and cheeses, stirring frequently. When mixture becomes thick and creamy, season with salt and black pepper and pour over hot fettuccine noodles.

Buon Appetito!