This is the original Roman version of Fettucine Alfredo.

	• 1/2 lb Fettucine • 1/2 lb low salt butter • 1/3 cup grated Dry Jack • 1/4 cup whipping cream • 1/3 cup grated Asiago
	Cook the fettucine in boiling water-approximately 8 to 9 minutes for al dente. Melt the butter in a large skillet and add the cream while stirring. Continue stirring as you add the Asiago and Dry Jack to ensure the sauce won't "break." Cook until sauce is smooth. You may add more butter or cheese to taste. Makes 2 servings.