Fettuccine Alfredo

Two-a-days ended Friday. We survived. I say "we" because the coaching staff endures two-a-days the same as the players — we just hide it better. Ray's voice was gone by Wednesday, reduced to a rasp that made him sound like he'd swallowed gravel, which didn't stop him from yelling at the secondary. Nothing stops Ray from yelling at the secondary. It's his spiritual practice.

School starts next week, which means the real season is almost here. Marcus is improving — his footwork still needs work, but his arm is live and he's making reads faster. Darnell is a problem for opposing offenses and I mean that as the highest compliment. The kid plays linebacker the way Gloria makes stew — with total commitment and zero hesitation. Our first game is September second, a home opener against a 4A team from Pueblo, and I want that first win like I want September. Which is to say: badly, and with my whole chest.

Diego started third grade on Wednesday. He went in wearing a Broncos shirt and came out talking about his teacher, Mrs. Avalos, who apparently is "cool" because she lets them sit on the floor during reading time. Sofia started second grade the same day, already carrying a chapter book in her backpack like a professor heading to office hours. She's seven. The twins start preschool next Monday, which Lisa and I are handling with the calm, measured approach of two parents who definitely have not been counting the days since June. Three-year-olds are a blessing. Three-year-olds in summer are an endurance event.

Saturday night I made green chile mac and cheese for the family — except, again, no green chile. I used a couple of roasted poblanos from the grocery store, which is like using a stunt double for the leading man. They look similar from a distance but up close, nobody's fooled. Elbow macaroni, sharp cheddar, a little cream cheese for body, the roasted poblanos diced and stirred in. The kids ate it. Diego asked for seconds. Sofia ate hers while reading. The twins wore theirs, which at three counts as eating. Lisa said, "This is good." I said, "It would be better with Hatch chile." She said, "Everything would be better with Hatch chile, according to you." She's not wrong. But I'm also not wrong. Eighteen days until chile roasting season. I am counting.

Feed your people. The game is won at the table.

After a week of stunt-double poblanos and four kids running me ragged, I wasn’t about to apologize for leaning into something unapologetically rich and simple. Fettuccine Alfredo is the anti-compromise—no substitutions, no "close enough," just butter and cream doing exactly what they were born to do. The twins were in bed, Diego and Sofia were winding down, and Lisa and I finally had a quiet table. Here’s how I made it.

Prep Time: 5 minutes | Cook Time: 20 minutes | Total Time: 25 minutes | Servings: 6

Ingredients

1 lb fettuccine pasta
1/2 cup (1 stick) unsalted butter, sliced
1 1/2 cups heavy cream
2 cups freshly grated Parmesan cheese, plus extra for serving
2 oz cream cheese, cubed and softened
3 cloves garlic, minced
1/2 teaspoon kosher salt, plus more for pasta water
1/2 teaspoon freshly cracked black pepper
1/4 teaspoon freshly grated nutmeg
2 tablespoons fresh flat-leaf parsley, chopped (optional garnish)

Instructions

Boil the pasta. Bring a large pot of generously salted water to a rolling boil. Cook fettuccine according to package directions until al dente. Reserve 1 cup of pasta water before draining. Drain and set aside.
Build the sauce base. In a large, wide skillet over medium heat, melt the butter. Add the minced garlic and cook for 1 to 2 minutes, stirring frequently, until fragrant but not browned.
Add the cream. Pour in the heavy cream and add the cubed cream cheese. Stir continuously until the cream cheese is fully melted and the mixture is smooth, about 3 to 4 minutes. Reduce heat to medium-low.
Incorporate the Parmesan. Add the grated Parmesan in three additions, stirring well between each addition until fully melted and the sauce is velvety. Season with salt, pepper, and nutmeg.
Combine pasta and sauce. Add the drained fettuccine directly to the skillet. Toss to coat thoroughly, adding reserved pasta water a splash at a time if the sauce needs loosening. The pasta should be glossy and well-coated.
Serve immediately. Plate into bowls and finish with extra Parmesan and a scatter of fresh parsley if using. This one does not wait — Alfredo sauce tightens as it sits, so get it to the table fast.

Nutrition (per serving)

Fettuccine Alfredo — The Creamy Pasta That Holds the Table Until Hatch Season