I married into an Italian family. Having always loved bread and pasta, embracing and making my in-law's family recipes took no time. Falling in love with them was even shorter. One of the first dishes I fell for was Fettuccine Alfredo. 

Ordering Alfredo pasta was a standard for me growing up. But the authentic Italian version is something else -- far lighter and fresher (qualities I've noticed in most Italian recipes, actually). I also used to take Alfredo paired with chicken as a given. But the way we have always eaten it with my in-laws is paired with a medley of veggies. Peppers and onions are a staple (we have a constant supply of peppers either fresh from the garden or saved in the freezer), but the other vegetables depend on what's on hand or in season. Working with what is in season makes the dish versatile and fitting for any time. 

We typically make fresh pasta for this dish (I'll post the recipe and instructions soon!). But, it is scrumptious even without the extra effort. 

Fettuccine Alfredo

Ingredients:

• 1 stick butter (we never use margarine)

• 1/2 cup shredded Parmesan or Romano cheese

• 1/2 pint (1 cup) whipping cream (or heavy cream)

• 1 lb. pasta (Fettuccine is traditional, but other shapes would work too.)

• Assortment of vegetables

• Olive oil or butter

• Salt & pepper

Directions:

1. Bring pot of water to boil. While heating, cook vegetables as desired. (We usually saute them with bit of olive oil (or butter) and salt & pepper, but we have roasted them too.)

2. While noodles are cooking, melt butter in medium sauce pan. Once melted, add cream. Then stir in cheese until melted. Bring mixture to boil, then turn off heat.

3. When noodles are done cooking, drain. Put noodles in large pan (or the same pot you used to boil them), throw in the veggies, and then add the sauce. Toss to evenly coat.

4. Cover, let sit a few minutes to thicken the sauce, then serve and enjoy!