I created this fettuccine Alfredo by modifying my mother's recipe. I get nothing but rave reviews when I make this dish. My boyfriend is a fettuccine Alfredo connoisseur, and he scrapes the pan every time. I must warn you, this recipe is not for the health-conscious!

Ingreadient

• 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

Direction

1. 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.
2. 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.
3. Add cooked pasta to sauce and toss until thoroughly coated; serve immediately

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