Ingredients
8 ounces uncooked fettuccine6 tablespoons butter, cubed2 cups heavy whipping cream3/4 cup grated Parmesan cheese, divided1/2 cup grated Romano cheese2 large egg yolks, lightly beaten1/4 teaspoon salt1/8 teaspoon pepper1/8 teaspoon ground nutmeg
Preparation
Cook fettuccine according to package directions. Meanwhile, in a saucepan, melt butter over medium-low heat. Stir in cream, 1/2 cup Parmesan cheese, Romano cheese, egg yolks, salt, pepper and nutmeg. Cook and stir over medium-low heat until a thermometer reads 160° (do not boil).
Drain fettuccine; serve with Alfredo sauce and remaining 1/4 cup Parmesan cheese.
