Fettuccine Alfredo

Fettuccine Alfredo


24 ounces dry fettuccini pasta
1 cup butter
3/4 pint heavy cream
salt and pepper to taste
1 dash garlic salt
3/4 cup grated Romano cheese
1/2 cup grated Parmesan cheese


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

This sounds good, but pasta water should be as salty as sea water; lightly salted will leave your pasta tasting flat.

Most peole get it KW, I say lightly salted because most people in this day and age have high blood pressure and can’t use salt at all. So I try and coax them to at least lightly salt it. But thank you both again for commenting on my recipes :slight_smile:

Ok, my mistake!!! Have a nice night.