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TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

Ingredients

  • 8 ounces uncooked fettuccine
  • 6 tablespoons butter, cubed
  • 2 cups heavy whipping cream
  • 3/4 cup grated Parmesan cheese, divided
  • 1/2 cup grated Romano cheese
  • 2 egg yolks, lightly beaten
  • 1/4 teaspoon salt
  • 1/8 teaspoon each pepper and ground nutmeg

Directions

  1. Cook fettuccine according to package directions. Meanwhile, in a saucepan, melt butter over medium-low heat. Stir in the cream, 1/2 cup Parmesan cheese, Romano cheese, egg yolks, salt, pepper and nutmeg. Cook and stir over medium-low heat until a thermometer reads 160° (do not boil).
  2. Drain fettuccine; serve with Alfredo sauce and remaining Parmesan cheese. Yield: 4 servings.
Originally published as Fettuccine Alfredo in The Taste of Home Cookbook 2010, p259

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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