Fettucini Alfredo
Serves two
Based on Lisa Vanderminden: Schenectady, NY; circa 1982

This may not be terribly authentic, but it's fast, simple, and tasty.
You could augment this with peas, roasted red peppers, etc if desired.

1	C	Heavy Cream (Light/Table Cream works too; milk will not)
2/3	C	Romano Cheese
1/3	C	Parmesan Cheese
1-2	clove	Garlic, minced
1/2	tsp	Black Pepper
1	Tbs	Tarragon, fresh, chopped fine
2	Tbs	Basil, fresh, chiffonade
8-12	oz	Pasta, fresh, cut into fettucini
1	Tbs	Butter
2	Tbs	Parsley

Cook the Pasta.
While the water heats and Pasta cooks, prepare the sauce below.
Drain pasta.
Add butter to pot and melt so past doesn't stick.
Add pasta back to pot.

Heat Cream, Cheeses, Garlic, Pepper, Tarragon, Parsley slowly in heavy pot
over low flame or in covered in microwave oven on medium power until
cheese melted.

Combine Pasta and Sauce, garnish with Basil, serve in heated pasta plates.

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