Fettuccine Alfredo - less expensive than going out for this!

My Version of Fettuccine Alfredo 16 ounces pasta noodles (spaghetti works well, but fettuccine noodles hold the sauce better!) 1 cup heavy cream (milk works if you are watching budget and calories) 1 stick butter 3/4 cup grated Romano or Parmesan Cheese, dusted with 2 tablespoons all-purpose flour 1 teaspoon freshly ground black pepper 1/4 cup finely chopped green onion 1 tablespoon finely chopped parsley Cook your choice of pasta until just done. You don't want a mushy presentation here! Drain the pasta and place back in the pot. While the pasta is cooking, melt the butter in another pot. Add the milk gradually and bring to a simmer. Add the flour-dusted cheese and stir constantly until it form a lightly thickened sauce. Add the pepper and onion to the cheese sauce, toss with the cooked pasta, arrange on a serving platter and sprinkle with the parsley. You can easily increase or decrease this recipe depending on how many you are serving and whether this is a side dish or a course in itself. Additional grated cheese on the side as well as pepper can only improve each person's portions according to individual tastes. Chili flakes are an interesting sprinkle on the hot pasta.