24 oz dry fettuccine pasta
1 cup butter
3/4 pint heavy cream
3/4 cup grated romano cheese
1/2 cup grated parmesan cheese
Boil a large pot of water to cook the fettuccine. Cook the pasta for 8 to 10 minutes and drain.
Melt the butter and into the cream in a saucepan over low heat. Add the garlic salt.
With a medium heat, melt the cheese into the cream.
The last step is to add the pasta into the sauce. Be sure to add enough pasta to where all the sauce is used.