Marianne's recipe of the week

A couple of weeks ago when Mel and I were discussing our weekly menu, he did something that he usually never does. He suggested that I prepared a meal differently than I usually make it.

You see, Fettuccini Alfredo is one of our family's favorite dishes. I usually don't have heavy whipping cream on hand, so when I make it, I just make a garlicky-parmesaney white sauce and call it good. I usually don't eat it because it's not really that great. It's not disgusting or anything like that, but the texture is all wrong. My kids love it, and I thought Mel liked it too. Until he suggested I make it the way I used to.

The next day, I bought heavy whipping crem and this is what we had for dinner that night:

Fettucini Alfredo
1 lb. fettucini noodles
1 1/2 - 2 cups heavy whipping cream
2 tbs. butter
1 handful parmesan cheese (sorry to all of you who need precise measurements)
salt and pepper to taste

1. Cook until noodles are 'al dente'. (This just means don't cook them until they are mushy.) Drain noodles and toss with a teaspoon of olive oil or butter. Set aside.
2. In the same pot you just used for the noodles, melt butter. Add 1 1/2 cups whipping cream, salt, and pepper. Cook this on medium heat until it is thickened a little bit (about 5-7 minutes).
3. Add noodles back into pot with cream and butter. Toss until combined and heated through. Reduce heat, add parmesan cheese. If it seems too dry, add more cream. Serve immediately.

Consequently, my kids hated it this way. Mel and I gobbled it up the way the kids gobble up the other stuff. They used to feel that way about my baked macaroni and cheese versus Kraft. Notice I said used to.