INGREDIENTS:

• 24‐Ounces Dry Fettuccine Pasta
• 1‐Cup Unsalted Butter
• ¾‐Pint Heavy Whipping Cream
• ¾‐Cup Grated Romano Cheese
• ½‐Cup Grated Parmesan Cheese
• ½‐TBSP Ground White Pepper
• 1‐Dash Garlic Salt
• Salt and Pepper to Taste

DIRECTIONS:

1. Bring a large pot of lightly salted water to a boil.
2. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
3. In a large saucepan, melt butter into cream over low heat.
4. Add white pepper, salt, pepper and garlic salt.
5. Stir in cheese over medium heat until melted; this will thicken the sauce.
6. Add pasta to sauce.
7. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated.
8. Serve immediately.

Notes:
This is a recipe that you have to watch closely and stir constantly.
The amount of white pepper used will control the heat of the dish.
Many different additions can be made to this dish to make it an entirely different flavored dish. Bacon bits or Canadian Bacon for something similar to a Fettuccine Carbonara, Steamed Vegetables for something like a Fettuccine Primavera. Chicken, Shrimp, Spicy Sausage, Mushrooms and many other things can entirely change the flavor profile of this dish.
Leftovers can be reheated in a pan with the addition of a small amount of milk in order to revive the sauce.