Fettuccine Alfredo

Many years ago, I asked my sister-in-law, Janet, how she made her Alfredo sauce. She told me that she likes to add Gruyere Cheese to it because it adds a really nice nutty flavor. So I gave it a try. At first, I made a sauce with lots of heavy cream, (which is how Alfredo Sauce is often made) but then decided that it made the sauce too rich. Then I tried adding Parmesan cheese and Swiss cheese to a simple white sauce. THIS was the sauce I had in mind. It's rich and flavorful without being too heavy. Now, I know there are probably a lot of purists out there who are cringing at the thought of adding a Swiss cheese to an Alfredo sauce, but don't knock it 'til you've tried it! It's REALLY good! Thanx Jan!

1 lb. fettuccine noodles
3 tbs butter
3 tbs flour
3 cups milk
1 cup Parmesan cheese
1/2 cup shredded Swiss cheese
salt and pepper
freshly chopped flat leaf parsley

In a large pot of salted boiling water, boil fettuccine noodles according to package directions. Drain well. Meanwhile, melt butter over medium heat in a large saute pan. Add flour. Whisk together to make a paste. Add remaining ingredients. Continue to whisk until sauce is smooth and thickened. Adjust seasoning if needed. Pour over fettuccine. Sprinkle with chopped parsley and serve.

Tip:
I must confess that I don't always use specifically Gruyere cheese, but most times just any shredded Swiss cheese. It adds just the right amount of bite and combines perfectly with the Parmesan. I've seen many recipes that use cream cheese or even cheddar. Use anything you like! It all depends on your own personal taste.