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crocodilettante
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Bring a large pot of lightly salted water to a boil. Add fettuccine and cook until al dente; drain.
Melt butter into cream in a large saucepan over low heat; add sodium citrate. Increase the heat to medium; stir in grated Romano and Parmesan cheese until melted and sauce has thickened. Add salt, pepper, and garlic powder.
Add cooked pasta to sauce and toss until thoroughly coated; serve immediately.