Melt the butter in a small pot over low heat. (If you cook the butter on high heat, it will burn and you will need to restart the recipe.) Add the garlic and simmer on low for at least 20 minutes. Add about 1 tablespoon of the freshly chopped parsley and mix well. About 4 minutes before serving, add 1/4 cup of Romano cheese and mix well.
Cook the pasta according to package directions. Drain the pasta and transfer to a large bowl. Pour the butter sauce over the pasta and mix well.
Place the pasta onto plates, and garnish with the remaining Romano cheese and chopped parsley.