1. Bring a large pot of salted water to a boil and cook the fettuccine until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.

2. In a large skillet or saucepan over medium-low heat, melt the butter. Add the minced garlic and cook for 30 seconds to 1 minute until fragrant.

3. Pour in the heavy cream and whole milk. Add the softened cream cheese and whisk until the cream cheese melts and the mixture is smooth.

4. Reduce the heat to low and slowly whisk in the Parmesan and Romano cheese. Stir until the sauce is smooth, thick, and creamy.

5. Season with salt and black pepper. If the sauce is too thick, add a little reserved pasta water or a splash of milk until it reaches your preferred consistency.

6. Add the cooked fettuccine to the sauce and toss until well coated.

7. Finish with chopped parsley and serve immediately with extra Parmesan if desired.