1 Tbsp. butter
1 clove garlic, minced
1 cup heavy whipping cream
2 cups Half & Half
1 cup grated romano cheese
1 Tbsp. parsley flakes
black pepper, to taste
1 lb. fettucine
Boil fettucine al dente, according to package directions.
Drain. If you're not going to use immediately, toss with a bit of vegetable or olive oil to keep from sticking.
In large skillet, saute garlic in 1 Tbsp. butter.
Add heavy whipping cream, Half & Half and romano cheese.
Cook over medium heat, stirring constantly, until sauce comes to a boil. Continue cooking until sauce begins to thicken.
Add parsley flakes and black pepper, if desired.
Stir until blended.
Serve over cooked fettucine.