Ingredients
4 ounces uncooked fettuccine3 tablespoons butter1 cup heavy whipping cream1/4 cup plus 2 tablespoons grated Parmesan cheese, divided1/4 cup grated Romano cheese1 large egg yolk, lightly beaten1/8 teaspoon saltDash each pepper and ground nutmegMinced fresh parsley, optional
Preparation
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.
