Step 1

Cook the fettuccine according to package directions.

Step 2

Meanwhile, in a saucepan, melt the butter over medium-low heat. Stir in the cream, 1/2 cup of the Parmesan cheese, Romano cheese, egg yolks, salt, pepper and nutmeg. Editor's Tip: Be sure to choose a saucepan that will fit the sauce and the cooked fettuccine. Everything will be combined in the pan before serving. If you prefer a garlicky Alfredo sauce, feel free to add minced garlic or garlic powder in this step.

Step 3

Cook and stir the sauce over medium-low heat until a thermometer reads 160°F. Do not boil the sauce. Editor's Tip: An instant-read meat thermometer is useful for making Alfredo sauce with eggs. Monitoring the temperature is the best way to ensure the egg yolks won't get hot enough to scramble.

Step 4

Drain the fettuccine and add it to the saucepan with the Alfredo sauce and the remaining 1/4 cup Parmesan cheese. If you'd like, sprinkle parsley over the fettuccine Alfredo. Editor's Tip: After stirring the pasta, sauce and cheese, the thick sauce and cheese should cling to the pasta. If the Olive Garden Alfredo sauce still feels slightly thin, let the pasta simmer in the sauce for a few minutes before serving.