Ingredients:
24 ounces dry fettuccini pasta 1 cup butter 3/4 pint heavy cream salt and pepper to taste | 1 dash garlic salt 3/4 cup grated Romano cheese 1/2 cup grated Parmesan cheese Directions |
| 1. | Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain. |
| 2. | In a large saucepan melt butter and add cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce. |
| 3. | Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately. |
