Better Than Olive Garden Fettuccine Alfredo Recipe

Cook the pasta according to the directions listed on the package. Scoop out and reserve ¼ cup pasta water into a small bowl before draining.

In a large saucepan combine the cream and milk. Scoop out and reserve ¼ cup of the cream mixture into a small mixing bowl.

Scoop out and reserve another ¼ cup of the cream mixture into a separate small mixing bowl. Bring the cream mixture in the saucepan to a simmer over medium heat (a gentle bubble just below boiling).

Reduce the heat to medium-low. Add 3 egg yolks to one of the small mixing bowls containing ¼ cup cream mixture and stir the egg yolks for about 30 seconds until very well blended.

Add 2 teaspoons of cornstarch to the separate small mixing bowl containing the remaining ¼ cup cream mixture, and whisk the mixture until well blended and smooth.

Add ¼ cup of the hot cream mixture from the saucepan to the egg yolk mixture and blend, then add ¼ cup of the hot cream mixture to the cornstarch mixture and blend.

Pour both mixtures into the hot cream mixture in the saucepan.

Cook the mixture over medium-low heat for 3 to 4 minutes, stirring constantly until the mixture has thickened and coats the back of a wooden spoon.

Reduce the heat to low and sprinkle in the garlic powder, onion powder, salt, and finely grated cheeses.

Cook, stirring constantly until the cheese has melted. Thin the sauce, if desired, with about 2 tablespoons (or more depending on desired consistency) of the pasta water that was reserved.

Pour the Alfredo sauce over the drained pasta, and toss to evenly coat.

Plate and garnish with additional grated Romano Cheese, chopped fresh parsley, and sprinkle with fresh cracked black pepper.

Serve immediately.