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!
Ingredients
- ounces dry fettuccine pasta: 24 piece
- butter: 1 cup
- pint heavy cream: 0.75 piece
- salt and pepper: (to taste)
- dash garlic salt: 1 piece
- Romano cheese: 0.75 cup (grated)
- Parmesan cheese: 0.5 cup (grated)
Metric Conversion
Stages of cooking
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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.
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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.
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Add cooked pasta to sauce and toss until thoroughly coated; serve immediately.
