To Die For Fettuccine Alfredo

Gather all ingredients.

Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.

Heat butter and cream in a large saucepan over low heat until butter melted; add garlic salt, salt, and black pepper.

Increase the heat to medium; stir in Romano and Parmesan cheeses until melted and sauce has thickened.

Add cooked pasta to sauce; toss until thoroughly coated. Serve immediately.