• 24 ounces dry fettuccine pasta

• 1 cup butter

• ¾ pint heavy cream

• salt and pepper to taste

• 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.

1. Melt butter into cream in a large saucepan over low heat; add salt, pepper, and garlic salt. Increase the heat to medium; stir in grated Romano and Parmesan cheese until melted and sauce has thickened.

2. Add cooked pasta to sauce and toss until thoroughly coated; serve immediately.