24 oz dry fettuccini pasta
1 c butter
3/4 pint heavy cream
Salt and pepper (to taste)
1 dash garlic salt
3/4 c grated Romano cheese
1/2 c grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8-10 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 past so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.
CALIFORNIA SPICY CRAB STUFFED AVOCADO
1 year ago