Bring a sizable pot of salted water to a boil. Add the fettuccine and cook according to the package directions (about 8 to 10 minutes). You want the pasta al dente — firm to the bite. Before draining, save 2 tablespoons of the starchy pasta water to help with the sauce later.

Tip: Salt your pasta water generously! This adds flavor to the pasta.

Melt the butter over a large skillet at medium-low heat. When the butter has melted, add the heavy cream and whisk gently until combined. Allow to simmer for about 3-4 minutes, stirring often.

Pro Tip: Don’t let the cream boil! Keep the heat low to avoid separating the sauce.

Reduce the heat to low and slowly sprinkle in the Parmesan cheese and Romano cheese, stirring constantly until the sauce is smooth and creamy. Season with garlic salt, a pinch of salt, and freshly ground pepper to taste.

Troubleshooting Tip: If the sauce feels too thick, add a bit of the reserved pasta water to thin it out to your desired consistency.

Add the cooked fettuccine to the skillet and toss it gently in the Alfredo sauce. Make sure every strand of pasta is coated with the creamy, cheesy goodness.

Quick Tip: Use tongs for easy mixing and to avoid breaking the pasta.

Plate your creamy fettuccine Alfredo while it’s hot. Sprinkle a bit more Parmesan cheese on top and garnish with fresh parsley if you like.