Better Than Olive Garden Fettuccine Alfredo

Ingredients

• 1 1/2 cups heavy cream
• 1 1/2 cups whole milk
• 3 large egg yolks
• 2 tsp cornstarch
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/2 tsp salt, or to taste
• 2 oz freshly, finely grated Parmesan Cheese, 1/2 cup
• 2 oz freshly, finely grated Romano Cheese, 1/2 cup, plus more for serving
• 2 oz freshly, finely grated Mozzarella Cheese, 1/2 cup
• Freshly cracked black pepper, to taste
• Chopped fresh parsley, for garnish, optional
• 1 lb Fettuccine Pasta, uncooked

Directions

1. Cook the pasta as directed on the package, but before you drain it, ladle 1/4 cup of the starchy cooking water into a small bowl and set it aside. Combine the cream and milk in a large saucepan. Remove 1/4 cup of that cream mixture to a small mixing bowl, then remove another 1/4 cup to a second small mixing bowl. Warm the cream mixture in the saucepan over medium heat until it reaches a soft simmer, with gentle bubbles but not a full boil. Turn the heat down to medium low.
2. Add 3 egg yolks to one bowl with 1/4 cup cream mixture, and stir until the yolks are thoroughly incorporated, about 30 seconds. Add 2 tsp cornstarch to the other bowl with the remaining 1/4 cup cream mixture, and whisk until smooth and fully combined.
3. Stir 1/4 cup of the hot cream mixture from the saucepan into the egg yolk mixture, then stir another 1/4 cup of the hot cream mixture into the cornstarch mixture. Pour both tempered mixtures back into the saucepan with the hot cream.
4. Cook over medium low heat for 3 – 4 minutes, stirring the whole time, until the sauce thickens enough to cling to the back of a wooden spoon. Lower the heat to low, then add the garlic powder, onion powder, salt, and finely grated cheeses. Continue stirring until the cheese is melted into the sauce.
5. If you want a looser sauce, stir in some of the reserved pasta water; 2 Tbsp is a good place to start, then adjust to the consistency you like. Pour the Alfredo sauce over the drained pasta and toss until everything is evenly coated. Plate the pasta, then finish with extra grated Romano Cheese, optional chopped fresh parsley, and freshly cracked black pepper. Serve right away.