Same cookbook as the last recipe - and oh boy is this good and rich. BUT. It's my #1 son's favorite alfredo. Very easy too.
1 pound fettuccine
1 1/2 cups milk
1 1/2 cups heavy cream
1/2 cup grated Parmesan
1/2 grated Romano cheese
6 jumbo egg yolks
salt and cracked pepper
1 t garlic powder
1/2 t parsley flakes
Cook fettuccine according to the pkg directions. Heat milk and cream in a large, heavy saucepan until it comes to a simmer. Slowly whisk in the cheeses and then remove from heat.
Place egg yolks in a bowl and slowly whisk in a portion of hot milk and cream mixture to temper. Season to taste with s&p.
Add cooked fettuccine to saucepan. Sprinkle in garlic powder and stir until the sauce thickens to desired consistency.
Sprinkle with parsely and serve immediately.
Serves 4 to 6