Fettuccini Alfredo

Ingredients (actual amounts vary depending on personal preference)

• Fettuccini (half a package or so)
• Grated Parmesan - 1/2 cup
• Grated Romano - 1/2 cup
• Butter - 1/4 pound
• Garlic - 2 to 8 cloves
• 1/2 liter Whipping Cream/ Half and Half
• Broccoli or Peppers (optional)

Directions

1. Start boiling a pot of water, add a pinch of salt
   (The salt makes the water boil at a higher temperature)
2. Mince Garlic 2-8 cloves (depending on how much you like garlic),
   melt 1/14 pound of butter/margarine
   (Most recipes suggest a half pound or more, after a few experiments
   I found you pretty much achieve the same effect with much less,
   without the high cholesterol death of course. Although if you prefer
   the finer things in life add the extra butter)
3. When butter is fully melted add garlic and simmer for a while.
4. Add roughly 1/2 liter of cream or half and half to mixture, stir occasionally and simmer
   (Note Do Not Allow It To Boil)
5. Cook your fettuccini until desired tenderness, drain, (don't rinse) and put back in pot.
6. While pasta is still hot slowly mix in parmesan, mixing thoroughly, then add romano.
7. After cheese is well mixed in, pour in cream mixture and give it a good mix.
8. Allow pasta to sit for a few minutes to allow it to thicken, top with fresh parmesan when served.
9. (Optional) Chop up some broccoli and red pepper into bite sized pieces and fry in olive oil for 1-3 minutes. Top pasta for added effect.