Forget heavy cream-based commercial Alfredo sauces - this is fettuccine Alfredo as it was originally, seasoned with salt, pepper, butter and cheese. Broccoli, fresh herbs and garlic add interest, texture, colour and taste, as does the tomato garnish, and the beauty of this dish is that you can adjust the ingredients to your own tastes and requirements, cutting down on carbs and fats if needs be. The main ingredients taste so good that a little butter and cheese go a long way.
I realise the use of Cheshire cheese in an Italian dish seems quite odd, but the tart, piquant taste and the crumbly melting texture actually worked very well. The original Alfredo was made with fresh Parmesan, but I only had dried - and the Cheshire, so I blended the two. The raw unseasoned tomato garnish combines beautifully with the richer ingredients.