Fettuccine-Alfredo was named after Alfredo Di Lelio, a restaurateur who opened and operated restaurants in Rome, Italy, throughout the early to mid 20th century. [from Wikipedia]
Fettuccine is way more interesting and satisfying than plain macaroni, and it’s not that complicated to make. Our mom used to make it for us when we were kids, and on more than one occasion she fed the entire Farmington Knights varsity football team.
Fettuccine-Alfredo di Farmington
ONE: 4 Tablespoons Butter melt in a medium pot with 3 Tablespoons flour on medium heat.
TWO: Wisk until combined and slightly golden in color.
THREE: Add 1 cup of milk, your preference as to type, and 1/2 cup of grated parma cheese.
FOUR: Add 1/2 teaspoon of garlic powder and 1/4 teaspoon of nutmeg to mixture.
FIVE: Wisk until thick and creamy.
SIX: Add 2 to 3 cups of cooked pasta noodles until pasta is as creamy as you’d like.
SERVE: Pour into serving bowl and sprinkle with parsley for garnish.