World's Best Fettuccine Alfredo


How to Prepare

   Italian fettuccine (1 lb. – dry)

   Onion (¼ cup)

   Unsalted butter (1 stick)

   Garlic (2 cloves)

   Heavy cream (2 cups)

   Nutmeg (just a pinch)

   Sea salt



   White wine

   Romano cheese (½ cup – shredded)

   Egg yolks (2)

   Parmesan cheese (½ cup – shredded)

   Olive oil


  1. Coat the bottom of a large pan in olive oil.
  2. Chop the onions and garlic into small pieces and add them to the pan with low heat. 
  3. When the garlic and onions are soft, add the stick of butter and melt it down. 
  4. Crack fresh pepper into the pan and add about half a teaspoon of sea salt. 
  5. Mix in the nutmeg. 
  6. Add 1/3 cup of wine and mix. 
  7. Slowly mix in the cream. 
  8. In a large pot, boil water. 
  9. Add the pasta into the boiling water and cook until al dente.
  10. Whisk egg yolks and stir into the sauce.
  11. Heat until the sauce is bubbling. 
  12. Mix in both cheeses until they lose their shape.
  13. Remove the pasta from the heat. 
  14. Strain and add to the Alfredo sauce. 
    1. You can add the fettuccine to the sauce by placing it directly into the sauce with a pasta fork too. 
  15. Remove from the heat and place in a serving bowl.
  16. Top with shredded cheese and parsley. Enjoy!