To Die For Fettuccine Alfredo

Ingredients

• 24 ounces dry fettuccine pasta
• 1 cup butter
• 0.75 pint heavy cream
• 1 dash garlic salt
• salt and pepper to taste
• 0.75 cup grated Romano cheese
• 0.5 cup grated Parmesan cheese

Steps

1. Gather all ingredients.
2. Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.
3. Heat butter and cream in a large saucepan over low heat until butter melted; add garlic salt, salt, and black pepper.
4. Increase the heat to medium; stir in Romano and Parmesan cheeses until melted and sauce has thickened.
5. Add cooked pasta to sauce; toss until thoroughly coated. Serve immediately.