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Gather all ingredients.
Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.
Heat butter and cream in a large saucepan over low heat until butter melted; add garlic salt, salt, and black pepper.
Increase the heat to medium; stir in Romano and Parmesan cheeses until melted and sauce has thickened.
Add cooked pasta to sauce; toss until thoroughly coated. Serve immediately.