Ingredients

• ¼ cup minced onion

• 2 cloves garlic, diced

• 1 stick (8 tbsp.) butter

• Pinch of nutmeg

• ⅓ cup white wine

• 2 cups heavy cream

• 1 lb. dried fettuccine pasta

• 2 egg yolks, whisked

• ½ cup shredded Parmesan

• ½ cup shredded Romano cheese

• Salt

• Pepper

• Vito & Joe’s Olive Oil

How to Prepare:

1. In a Sardel 8QT Stock Pot, bring salted water to a boil.

2. Coat the bottom of a Sardel 4QT Sauté Pan with Vito & Joe’s Olive Oil and heat on low heat. Add 2 cloves of diced garlic and ¼ cup minced onion, cooking until softened and slightly browned.

3. Add 8 tbsp. butter and melt down. Add fresh cracked pepper and ½ teaspoon of salt and mix. Add a pinch of nutmeg and continue mixing.

4. Add ⅓ cup white wine and mix for 1 to 2 minutes. Slowly mix in 2 cups heavy cream.

5. While your sauce simmers, add 1 lb. dried fettuccine pasta to your boiling water and cook until al dente, according to the instructions for your pasta.

6. Slowly whisk 2 egg yolks into your sauce and heat until the sauce is bubbling, stirring occasionally.

7. Mix in ½ cup shredded Parmesan cheese and ½ cup shredded Romano cheese until they’re melted and sauce is creamy. Add a splash of pasta water if the sauce is too thick for your liking.

8. Strain your pasta or and add into the pan with your sauce, or transfer directly from the pot to the pan with a pasta fork or tongs. Stir together so pasta is fully covered in sauce.

9. Remove from the heat and place in a serving bowl. Top with shredded cheese and parsley. Enjoy!