• 1 lb fettuccine
  • 2 pints heavy whipping cream
  • 1 C romano cheese – grated
  • 1 C parmesan cheese – grated
  • 8 Tbsp butter (1 stick) – divided
  • 1 Tbsp crushed garlic
  • 1 pinch ground nutmeg
  • ground black pepper to taste


  1. Cook pasta al dente according to directions on package
  2. Drain and toss with one tablespoon of butter, cover and set aside
  3. In a medium sauce pan over low heat, heat cream, garlic and 7 Tbsp of butter
  4. Stir constantly until cream begins to simmer
  5. Mix in (small amounts at a time) both cheeses
  6. Continue stirring constantly, until all of the cheese is added and sauce has reduced (this will take awhile) – it should be thick and easily cover the back of a spoon
  7. Stir in nutmeg and black pepper
  8. Toss with warm fettuccini


  1. Serve with grilled chicken, shrimp or italian sausage