Cook the fettuccine: Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the package instructions until al dente. Drain and set aside.

Make the Alfredo sauce: In a large pan over medium heat, melt the butter. Add the minced garlic and sauté for about 1-2 minutes until fragrant.

Incorporate the cream: Pour in the heavy cream and bring the mixture to a gentle simmer. Let it cook for about 5 minutes, stirring occasionally.

Melt the cheese: Gradually add the grated Parmesan and Romano cheeses to the pan, stirring continuously until the cheese is fully melted and the sauce is smooth.

Season the sauce: Season with salt and pepper according to your taste preferences.

Combine pasta and sauce: Add the cooked fettuccine pasta to the Alfredo sauce. Toss well to ensure every strand of pasta is well-coated with the creamy sauce.

Serve immediately: Transfer the fettuccine Alfredo to serving plates. Garnish with chopped fresh parsley if desired and enjoy while hot.