24 ounces dry fettuccini pasta
1 cup butter
¾ pint heavy cream
Salt and pepper
1 dash garlic salt
¾ cup grated romano cheese
½ cup grated parmesan cheese
Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.
In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.
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.
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