Categories: Pasta, Sauces, Italian 
      Yield: 4 servings 
  
     12 oz Fettuccine                        1/2 ts Salt 
    1/2 c  Butter or margarine                      Pepper, white, dash 
      1 c  Cream, heavy or light                    Romano cheese to taste 
  1 1/2 c  Parmesan, grated                
  
  We add a little romano to this for extra flavor- not in the original 
  recipe- about 1 or 2 tablespoons. 
   
  Cook fettuccine according to package directions.  While fettuccine cooks, 
  heat butter or margarine and cream in a small sauce pan until butter melts. 
  Stir in parmesan cheese., salt and pepper.  Keep warm over low heat. Drain 
  fettuccine, return to pan, pour sauce over noodles, toss gently until 
  noodles are well coated.