A delightful twist on a classic baked pasta dish, featuring a creamy and cheesy sauce with a hint of fresh herbs.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Cook the fettuccine in a large pot of boiling salted water until al dente, then drain.
Reserve a cup of pasta water to adjust the sauce consistency if needed.
Butter a 2-quart casserole dish evenly.
Use a paper towel to spread the butter evenly.
Place the cooked fettuccine in the buttered casserole dish.
Toss the pasta gently to coat it with butter.
Add the heavy cream, grated Romano cheese, and grated Parmesan cheese to the casserole, stirring gently to combine.
Mix thoroughly to ensure the cheese melts evenly into the cream.
Sprinkle the fresh parsley over the top.
Chop the parsley finely for better distribution.
Bake the casserole uncovered in the preheated oven for 30 minutes, stirring occasionally.
Stirring helps prevent the cheese from clumping.
Serve the baked fettuccine warm, garnished with additional parsley if desired.
Serve with a side of garlic bread for a complete meal.
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