Fettucinni with Alfredo Sauce

•   3 tbsp butter
•   1/2 cup heavy cream
•   2 cups fresh grated raw milk parmesan cheese 
•   1/2 tbps flour
• Salt and Pepper

In a sauce pan a melt butter. Add heavy cream next, do not let it start bubbling. Whisk in flour slowly and well avoid clumping. Reduce heat and slowly add in cheese. Whisk well. Salt and pepper to taste.
Do not use pre shredded cheese whatsoever. The nature of pre-shredded cheese reduces the flavor and often the melting ability leading to cheese and milk not forming together (cheese becomes a goo that sinks at the bottom of the pan while the cream and butter stays on top) 

Put 1/2 gallon to a full gallon of water in a large pot for long pasta or a smaller pot of shaped small pasta. Add 3 tbsp of olive oil and 1/2  tbsp of salt. Cover with a lid. Put the pasta noodles in the water and stir every minute or so to avoid sticking to the bottom. 

4 min to 18 min until pasta is cooked depending on the pasta. Fresh pasta cooks way faster than any other type. Cook enough for 3 people. Fettucinni or Linuinni works great.
Shell,  spiral, and other shaped pasta like penne are often paired with the dish. Do not use thin strand pasta types like angle hair.  

•   1/2 to 1 cup of peas
•   1 lb fresh cooked seasoned scallops
•   1 cup of sliced, cubed or otherwise, fresh cooked seasoned chicken breast

•   1/2 to 1 cup of peas
•   1 lb fresh cooked seasoned scallops
•   1 cup of sliced, cubed or otherwise, fresh cooked seasoned chicken breast