Alferado Pasta

Alferado Pasta - Brenda Shenoy

24 ounces any pasta
1 cup butter
3/4 pint heavy cream
salt and pepper to taste
1 dash garlic salt
3/4 cup grated Romano cheese
1/2 cup grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until cooked and then drain.In a large saucepan, melt butter into cream over low heat.(take butter in a smaller container and taking pipping hot water in a slightly larger one like double boil, now i dont let any steam to go out as the top container fits tight on the below. We get pasta pans here so it is easy then u keep stirring till it melts take a wired spatula and keep mixing till u get froth...I use to do it this way when i use to not have pasta pans)
Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce. Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.