Quick Fettuccini Alfredo
8 ounces uncooked fettuccine
6 tablespoons butter, cubed
2 cups heavy whipping cream
3/4 cup grated Parmesan cheese, divided
1/2 cup grated Romano cheese
2 egg yolks, lightly beaten
1/4 teaspoon salt
1/8 teaspoon each pepper and ground nutmeg
Cook fettuccine according to package directions. Meanwhile, in a saucepan, melt butter over medium-low heat. Stir in the 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 Parmesan cheese. Yield: 4 servings.
Recipe found here: Quick Fettuccini Alfredo