Bring a large pot of lightly salted water to a boil. Add fettuccine 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.
Ingredients
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24 ounces dry fettuccine pasta
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1 cup butter
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3/4 pint Heavy cream
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salt and pepper to taste
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1 dash garlic salt
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3/4 cup grated Romano cheese
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1/2 cup grated Parmesan cheese
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