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In a small pot, melt 1/2 pound butter on low. Do not cook the butter on high heat, it will brown, and then burn. If you burn the butter you will need to restart the recipe. Chop garlic finely, and add to the pot. Simmer the butter sauce on low for at least 20 minutes. You want the raw taste of the garlic to cook out completely. Add about 1 tablespoon of the freshly chopped parsley to the butter sauce and mix well. Add 1/4 cup of the Romano cheese into the butter sauce about 4 minutes before serving.
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Cook pasta according to package directions, and drain. In a large bowl combine butter sauce, and the pasta and mix well. Place pasta onto plates, and garnish with remaining Romano cheese and chopped parsley.
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