Homemade Fettuccine Alfredo Sauce

Add Fresh Fried Walleye Bits to this awesome recipe!! MLG

This easy Alfredo sauce is creamy, comforting and coats fettuccine noodles in fine fashion. This recipe is wonderful as is, but sometimes I like to add sliced fresh mushrooms and black olives that have been sautéed in butter and garlic. —Jo Gray, Park City, Montana

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.