Stick of butter, melted in skillet. Add flour to make a roux, stir constantly with whisk. Do not let roux get dark! Add whole milk, about 1.5 cups and allow to thicken. Season with salt and white pepper. Add 1 cup of three cheese blend: asiago, Romano, parmesan. Fresh is best but the pre-grated is ok too. Add to milk and roux, stir. Immediately add cream until mixture is thin, and smooth. Simmer until thickened. Add to drained fettuccini noodles: retain some of the pasta water to add to the Alfredo. Toss all with fettuccini, and top with chopped scallion. I served this with chicken marinated in Italian parsley, basil, and olive oil that was then grilled, plus cheesy breadsticks and nice mixed greens salad.
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