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For more than a century, Americans have adapted dishes with Italian roots such as fettuccine Alfredo, chicken Parmesan and spaghetti with meatballs.

Airline pilot Ryota Mise, on a layover from Japan, finished off his fettuccine Alfredo — a portion that might not have fit in an overhead compartment — and declared it “yummy.”

Instead, try one-pan orzo with spinach and feta, fettuccine Alfredo swirled with chile crisp or a cheesy baked pasta that’s excellent for a crowd.

Slumped on the kitchen stools, we were too physically tired to sit up and too mentally exhausted to imagine eating anything other than fettuccine Alfredo.

Often monochrome, except for the little bit of chopped parsley on top, fettuccine Alfredo is soft-on-soft and rather heavy.