creamy fettuccine alfredo
Creamy Fettuccine Alfredo made with butter, heavy cream, Romano, and Parmesan cheese.
Ingredients
- 24 ounces dry fettuccine pasta
- 1 cup butter
- ¾ pint heavy cream
- 1 pinch garlic salt
- Salt to taste
- Ground black pepper to taste
- ¾ cup grated Romano cheese
- ½ cup grated Parmesan cheese
Instructions
- Bring a large pot of lightly salted water to a rolling boil.
- Cook the fettuccine according to package directions until al dente, about 8 minutes.
- Drain the pasta and set aside.
- In a large saucepan over low heat, melt the butter with the heavy cream.
- Stir in the garlic salt, salt, and black pepper.
- Increase the heat to medium and whisk continuously.
- Add the Romano and Parmesan cheeses gradually, stirring until completely melted and the sauce becomes smooth and creamy.
- Add the cooked pasta to the sauce and toss until every strand is evenly coated.
- Serve the Fettuccine Alfredo immediately with extra Parmesan and freshly cracked black pepper if desired.
Notes
- Romano cheese provides a bold, savory flavor while Parmesan adds creaminess.
- For an extra creamy texture, add a few tablespoons of reserved pasta water before serving.
- Pair with garlic bread, Caesar salad, or roasted vegetables.