It’s that “elevated” mac-n-cheese that you can get away with as an adult. Great on its own, but also an excellent vehicle for chicken, broccoli, or shrimp.

Fettucine alfredo was one of the first recipes that I remember actually retaining when I was growing up. I use 1:1:1, cream, butter, cheese – rich, heavy, and designed to kill you.incorporating less butter and more cheese for a slightly thicker, but also slightly more protein dense meal.

Ingredients:

8oz dry fettucine

1 cup heavy cream

2 cups of water

4 tbsp (1/2 stick) of butter

a few generous pinches of salt

fresh ground pepper, to taste

1 garlic clove, peeled

1 1/2 cups of freshly grated Peccorino Romano

Instructions:

1.Combine cream, water, butter, salt, pepper, garlic clove, and pasta in you cast iron skillet.

2.Bring to a boil, and stir.

3.Reduced heat to a low simmer and cover.

4.Let pan simmer, covered, 15-20 minutes, until pasta is tender. Less time, obviously, for a more al dente noodle.

5.Remove your skillet from heat, remove the garlic clove and stir in cheese.

6.Top with fresh ground pepper, serve immediately. This is a great quick base to add last night leftover chicken to, or include some steamed broccoli for a lighter choice. Either way, the flavor is fantastic.