Fettucine Alfredo From The Wheat Belly Cookbook

• 3 packages (7 or 8 ounces each) shirataki fettuccine, rinsed and drained
• 4 tablespoons butter
• 1 clove garlic, minced
• 3/4 cup heavy cream
• 3/4 cup grated Parmesan cheese
• 1/4 cup grated Pecorino Romano cheese
• 1/4 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• Pinch of ground red pepper
• 1 tablespoon minced fresh parsley (optional)

1. Set a large pot of water over high heat. Cook the fettuccine according to package directions. Drain.
2. In the same pot over low heat, cook the butter and garlic for 2 minutes, or just until the garlic is fragrant. Add the cream, Parmesan, Pecorino Romano, salt, black pepper, and red pepper. Cook for 2 minutes, or until heated through. Add the fettuccine and toss to coat well.
3. Sprinkle with the parsley.

shirataki fettuccine, butter, clove garlic, heavy cream, parmesan cheese, romano cheese, salt, ground black pepper, ground red pepper, fresh parsley

Taken from www.epicurious.com/recipes/member/views/fettucine-alfredo-from-the-wheat-belly-cookbook-53024321 (may not work)