Ingredients:
- 24 oz. dry fettuccine pasta
- 1 cup butter
- 3/4 pint heavy cream
- 1 pinch garlic salt
- salt and ground black pepper to taste
- 3/4 cup grated Romano cheese
- ½ cup grated Parmesan cheese
Directions:
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.
- Heat butter and cream in a large saucepan over low heat until butter melts; add garlic salt, salt and black pepper.
- Increase the heat to medium; stir in Romano and Parmesan cheeses until melted and sauce has thickened.
- Add cooked pasta to sauce; toss until thoroughly coated. Serve immediately.
