A delightful twist on the classic Alfredo, this recipe incorporates a rich blend of cheeses and a hint of spice for a comforting and flavorful dish.
Cook the fettuccine in a large pot of salted boiling water until al dente, then drain.
Reserve a cup of pasta water before draining to adjust the sauce consistency later.
In a saucepan, melt the butter over medium heat.
Ensure the butter doesn't brown to maintain the sauce's creamy color.
Stir in the heavy cream, garlic powder, and cayenne pepper, and bring to a gentle simmer.
Whisk continuously to prevent the cream from curdling.
Add the cream cheese and stir until fully melted and incorporated.
Cut the cream cheese into small pieces to help it melt faster.
Mix in the Parmesan and Romano cheeses, stirring until the sauce is smooth.
Add the cheeses gradually to ensure they melt evenly.
Combine the cooked fettuccine with the sauce, tossing to coat evenly.
Use tongs to mix the pasta and sauce thoroughly.
Garnish with fresh parsley and serve immediately.
Chop the parsley finely for a more even distribution.
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