Source: Annika (Arizona)
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INGREDIENTS
DIRECTIONS
- 24 oz dry fettuccine pasta
- 1 c butter
- ¾ pint heavy cream
- 1 dash garlic salt
- ¾ c grated romano cheese
- ½ c grated parmesan cheese
- Salt and pepper for taste
DIRECTIONS
- Bring a large pot of water to a boil. Add fettuccine noodles and cook for 8-10 minutes or until soft, drain
- In a large saucepan, melt butter into cream over low heat. Add salt, pepper, and garlic salt. Stir cheese over medium heat until melted; this will thicken the sauce. Add pasta to sauce. Use enough of the pasta so that all the sauce is used, and the pasta is thoroughly coated.
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