Homemade Fettuccine Alfredo

Ingredients

• 4 ounces uncooked fettuccine
• 3 tablespoons butter
• 1 cup heavy whipping cream
• 1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
• 1/4 cup grated Romano cheese
• 1 large egg yolk, lightly beaten
• 1/8 teaspoon salt
• Dash each pepper and ground nutmeg
• Minced fresh parsley, optional

Directions

1. Cook fettuccine according to package directions. Meanwhile, in a saucepan, melt butter over medium-low heat. Stir in the cream, 1/4 cup cheese, Romano cheese, egg yolk, salt, pepper and nutmeg. Cook and stir over medium-low heat until a thermometer reads 160° (do not boil). Drain fettuccine; combine with Alfredo sauce and remaining Parmesan cheese. If desired, sprinkle with parsley.

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