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15 minutes
15 minutes
30 minutes
- 24 ounces dry fettuccine pasta
- 1 cup butter
- 0.75 pint heavy cream
- salt and pepper to taste
- 1 dash garlic salt
- 0.75 cup grated Romano cheese
- 0.5 cup grated Parmesan cheese
- Bring a generously salted pot of water to a boil. Cook fettuccine for 8 to 10 minutes until al dente; then drain.
- In a large saucepan, gently melt butter with cream over low heat. Stir in salt, pepper, and garlic salt. Increase heat to medium and mix in grated Romano and Parmesan cheese until sauce is thick and creamy.
- Combine the freshly cooked pasta with the rich sauce, ensuring it is fully enveloped; serve promptly.
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