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.
Ingredients
Method
- Gather all ingredients.
- 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.
- Heat butter and cream in a large saucepan over low heat until butter melted; add garlic salt, salt, and black pepper.
- Increase the heat to medium; stir in Romano and Parmesan cheeses until melted and sauce has thickened.
- Add cooked pasta to sauce; toss until thoroughly coated. Serve immediately.
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