Name: To Die For Fettuccine Alfredo
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: Italian
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

To Die For Fettuccine Alfredo

Fettuccine Alfredo with Romano and Parmesan cheeses, cream, and butter. This delicious sauce for fettuccine pasta is rich in taste yet simple to make.

30 min total 15 min prep 15 min cook 6 964 cal

Ingredients

6 serv.

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

Instructions

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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.