Start by boiling a large pot of water with a pinch of salt. Once boiling, introduce the fettuccine and let it cook until it's al dente, which usually takes around 8 to 10 minutes. Drain the pasta and set it aside.
In a separate saucepan, melt the butter into the cream over a gentle flame. Season with salt, pepper, and a hint of garlic powder.
As the mixture heats up, gradually stir in the Romano and Parmesan cheeses. Continue stirring until you have a smooth, velvety sauce.
Combine the drained pasta with the sauce, ensuring each strand is generously coated. Serve immediately for the best experience.