I had some leftover cream from the biscuits I made some time ago (yes, it was still good, and yes, I made this dish two months ago, but the photo got pushed back by all of the pics from France.) Anyway, I do have a weakness for fettucini and took the opportunity to make it since cream is fattening, and I don't often have it in my fridge (although that changes for about a month or two). I searched for a recipe and finally settled on Emeril's Fettucini Alfredo recipe from foodnetwork.tv. It looked good, but it didn't taste so good. It was runny. It's hard to appreciate the flavor of a sauce when it runs right off the pasta. I guess I've learned to appreciate thick pasta sauces. Emeril is a good chef; I'm sure it's possible I just made it wrong. I have done that before! But, in the future, I'm going to cook the sauce without the extra butter. I don't think it's necessary.

A few worthy mentions: Notice the carrot slices. They were quite large. It was part of a 50 cent carrot from the Maitland Farmer's Market. Also, I have learned to really appreciate spaghetti rigatti. I use that for long pasta these days and stock up when Publix has them on sale at Buy One, Get One Free.