Fettuccine alfredo from scratch

1 pkg fettuccine 16 oz
3 tbs butter
3 tbs flour
1-12oz can evaporated milk
2 cups 2% milk
2.5 cups shredded pecorino romano
 
Boil the pasta according to package directions
 In a sauce pan, melt the butter and add the flour.  Stir to make a rue.  Add the evaporated milk gradually.  It will thicken quick.  Add the 2% milk and keep stirring till slightly thickened.  Towards the end add the shredded cheese.  Stir till well blended and melted.  If it’s too thick add a ladle of the pasta water and keep stirring till combined. 
Drain the pasta but keep some of the water.  In a large bowl mix the pasta and the alfredo sauce together till all the pasta is coated.  Enjoy1
 
Food weight 87oz=30C/oz
 
Nutrition Facts
Servings 87.0
Amount Per Serving
calories 30
Total Fat 2 g
Saturated Fat 1 g
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 5 mg
Sodium 60 mg
Potassium 27 mg
Total Carbohydrate 3 g
Dietary Fiber 0 g
Sugars 1 g
Protein 1 g