Boil a large pot of salted water. Cook 1 lb of fettuccine until al dente, following package directions. Drain and set aside, reserving 1/2 cup of pasta water.

Melt 1/2 cup butter in a medium saucepan over medium heat. Add minced garlic and cook for 1–2 minutes until fragrant. Don’t let it brown.

Stir in 2 cups heavy cream and bring to a gentle simmer. Add 2 oz cream cheese (if using) and stir until fully melted.

Lower the heat. Gradually whisk in 1 cup Parmesan and 1/2 cup Romano cheese. Stir until smooth and creamy. Let it simmer for 5–10 minutes to thicken.

Season with salt and freshly ground black pepper to taste.

Toss the cooked pasta in the sauce until well coated. Use reserved pasta water if needed to loosen the sauce.

Serve hot with extra Parmesan and chopped parsley. Add more black pepper if desired.