24 oz Dry fettuccini pasta
1 cup Butter
3/4 pint Heavy cream
Salt & pepper, to taste
1 dash Garlic salt
3/4 cup Grated romano cheese
1/2 cup Grated parmesean cheese
1. Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes until al dente, drain.
2. In a large saucepan, melt butter into cream over low heat. Add salt, pepper, and garlic salt. Stir in cheese over medium heat until metled; 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.