Perfect Fettuccine Alfredo
1/2 pound dry fettuccine pasta
1/2 cup unsalted butter
3/4 cup heavy cream
Salt and pepper, to season to taste
Dash garlic salt
1/4 cup + 2 tablespoons freshly grated Romano cheese
1/4 cup grated Parmesan cheese
- Bring a large pot of lightly salted water to a boil. Drop in fettuccine and cook until al-dente. Drain the pasta.
- While the pasta is boiling, start making the sauce. In a large saucepan, add the butter and cream and melt together over low heat. (It is very important that the heat doesn’t get too high while making the sauce. Keeping the stove on a slightly lower heat at this time helps make the sauce creamier and not separate.) Once the butter and cream has been combined and the butter has completely melted, add the garlic salt, and salt and pepper to season.
- Stir in the Romano cheese and the Parmesan cheese, and stir over medium heat until cheese has melted in to sauce. Immediately turn down heat to low. Once pasta is finished, drain and add to the sauce. Toss everything together until the pasta is completely coated in the sauce. Serve with garlic bread and a salad, if desired.
Recipe from: To Die For Fettuccine Alfredo from Allrecipes