Fettuccine Alfredo


  1. 24 ounces dry fettuccini pasta
  2. 1 cup butter
  3. 3/4 pint heavy cream
  4. Salt and pepper taste
  5. 1 dash garlic salt
  6. 3/4 cup granted Romano cheese
  7. 1/2 cup grated Parmesan cheese


  1. Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or 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 melted; 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.

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