16 ounces dry fettuccine pasta
1 cup butter
2 cloves garlic, minced
1.5 cups heavy cream
3/4 cup grated Romano cheese
1/2 cup grated Parmesan cheese
pinch of nutmeg (optional)
cooked, sliced chicken breasts (optional)
Bring a large pot of water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
In a large saucepan, add the butter and garlic. Saute for a few minutes, then mix in the cream.
Stir in cheese over medium heat until melted; this will thicken the sauce.
Add a pinch of nutmeg (optional).
Add enough pasta to the sauce so that it is coated. (If you prefer a lot of sauce, don’t use all of the pasta.)
Serve immediately (with sliced chicken breast on the side, optional).