6 oz. fettuccine noodles
6 oz. spinach fettuccine noodles
2 tbsp. butter
1 1/4 c. half and half or light cream
1 c. grated Mozzarella cheese
1/2 c. grated Fontina cheese
1/2 c. grated Provalone cheese
1/4 c. grated Romano cheese
1/4 c. chopped fresh parsley
1/2 tsp. black pepper

Cook both fettuccines in large pot of boiling water to package directions. Drain and return to covered pot to keep warm.

In 1 quart pot over medium-low heat, melt butter, then stir in half and half and all cheeses. Cook 4 minutes stirring constantly until melted. Add cheese mixture, parsley and pepper to fettuccine that was set aside. Toss until well combined.

Remove to serving bowls, serving immediately, topping with additional grated Romano cheese if desired. Serves six.