In a large pot, saute the butter and garlic over medium heat.
Add in the remaining ingredients and whisk well. Reduce the heat to a simmer.
Whisk any lumps and cook until the cheese is well combined. Continue to simmer for at least two minutes.
Add salt and pepper to taste then serve over cooked fettuccine pasta.
Notes
Nutritional information is an estimate only.Notes: If you can't find a Romano Asiago blend, you can use ¼ cup of Romano and ¼ cup of Asiago.I do not recommend using the Parmesan that comes in a shaker for this recipe, instead use shredded Parmesan.