Ingredients
Scale
- 1 lb fettuccine noodles
- 1 1/2 cups heavy cream, divided
- 3 large egg yolks
- 2 tsp cornstarch
- 1 1/2 cups whole milk
- 1/4 tsp garlic powder (or more if you love garlic like me)
- 1/4 tsp onion powder
- 1/2 tsp salt
- 3/4 cup grated Parmesan
- 3/4 cup grated Romano cheese
- pepper to taste
- fresh parsley and more Parmesan cheese, optional for garnish
Instructions
- Prepare pasta according to package directions. You need to reserve 1/4 cup pasta water for later, so be sure to keep some when it is done cooking.
- While the pasta cooks, prepare the Alfredo sauce.
- Add 1/4 cup of cream to a medium bowl and whisk in the 3 egg yolks and set aside.
- In another bowl, add another 1/4 cup of cream want whisk in the cornstarch. Set aside.
- In a large sauce pan, add the remaining 1 cup of cream and the 1 1/2 cups of whole milk. Heat over medium heat until it begins to simmer. Then reduce heat to medium-low.
- Remove 1/4 cup of the hot cream milk mixture and slowly add it to the cream/egg yolk mixture you set aside while whisking. This prevents the eggs from turning into scrambled eggs.
- Now slowly add that mixture to the sauce pan with the hot milk and cream while whisking.
- Next give the reserved cream/cornstarch mixture a whisk again. Then slowly add it to the hot cream/milk in the sauce pan while whisking.
- Cook over medium low heat fro a few minutes until thickened and coats the back of a wooden spoon.
- Remove from heat and add the garlic powder, onion powder, salt, and cheeses. Blend until the cheese is completely melted.
- At this point you can add some of the reserved pasta water if needed to thin the sauce down. Start with 2 tbsp and work from there until the desired consistency is reached.
- Toss the cooked pasta with the sauce. Add desired amount of pepper and fresh parsley if desired. Serves 4-5.
