Cook fettuccine per instructions on package in boiling lightly salted water

While fettuccine is cooking begin preparing your sauce

In a large skillet saute mushrooms in half the butter until cooked through

Add the heavy cream and remainder of butter and bring to a light boil

Reduce heat and continue to simmer until the pasta is done.

Drain pasta and add to the cream mixture along with the romano cheese and black pepper.

Toss pasta in mixture until completely blended and serve immediately with a sprinkle of chopped Italian parsley and crusty bread!