Okay maybe today it’s bright and sunny, but let me assure you that this is rarely the case. And it’s still cold and slippery. And winter.Being Canadian, you’d think I’d be used to this nonsense that happens year in, year out.
This is a twist on the classic fettuccine alfredo recipe, and it’s really not very good for you. But who cares? I live in Newfoundland and no one will ever see me in a bathing suit. If you don’t like blue cheese you can substitute it for something milder. The key component of an alfredo sauce is that it is parmesan or romano melted in cream, so as long as you have that going for you you’re set.
Bring a large pot of water to a boil and chuck in enough dry fettuccine pasta for 4 servings. While your pasta is cooking, melt 1/4 cup butter in a medium saucepan. Add about 2 tablespoons flour to that and whisk it well.
Add 1 cup whipping cream and 1/2 cup milk and bring to a boil. Make sure to stir constantly. I got interrupted so you can see that my butter browned a bit before I added the dairy. No matter. It was still good.