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.
Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente.
Happy Labor day !
Rinse chicken and pat dry. Place in a shallow glass bowl and pour salad dressing over it. Cover and refrigerate for at least 3 hours.