Ingredient

Pasta

• 4 oz uncooked fettuccine

Cream Base

• 3 Tbsp butter

• 1 cup heavy whipping cream

Cheeses

• ¼ cup + 2 Tbsp grated Parmesan cheese, divided

• ¼ cup grated Romano cheese

Egg & Seasoning

• 1 large egg yolk, lightly beaten

• ⅛ tsp salt

• Dash pepper

• Dash ground nutmeg

Finish

• Minced fresh parsley (optional)

Directions

1. Cook the Fettuccine Cook the fettuccine according to package directions. Drain and set aside.

2. Build the Alfredo Sauce In a saucepan, melt the butter over medium‑low heat. Stir in the heavy cream, ¼ cup Parmesan, Romano, egg yolk, salt, pepper, and nutmeg.

3. Heat Gently Cook and stir over medium‑low heat until the sauce reaches 160°F (do not boil — keep it smooth and creamy).

4. Combine Drain the fettuccine. Toss with the warm Alfredo sauce and the remaining 2 Tbsp Parmesan.

5. Serve Sprinkle with fresh parsley if desired.

Nutrition Facts —

Per Serving

Calories: 880–980 Total Fat: 66–74 g Saturated Fat: 40–46 g (heavy cream + butter + cheeses) Cholesterol: 285–330 mg (egg yolk + dairy) Sodium: 780–900 mg Total Carbohydrates: 48–55 g Fiber: 2 g Sugars: 3–5 g Protein: 22–26 g