Olive Garden Fettuccine Alfredo

1-1/2 c white milk
1-1/2 c heavy cream
½ c imported parmesan cheese – grated
½ c imported romano cheese – grated
6 egg yolks, fresh jumbo eggs
Salt and black pepper
½ tsp parsley
1 tsp garlic powder
6 oz dried fettuccine
1. Heat the milk and cream in a heavy bottom saucepan until it comes to a simmer.
2. Slowly whip in the cheeses and then remove from heat.
3. In a separate bowl, place the egg yolks and slowly whip in a portion of the hot milk and cream mixture.
4. Slowly add the egg yolk mixture back into the remaining cream mixture.
5. Season to taste with the salt and fresh cracked black pepper.
6. Cook fettuccine according to package directions.
7. Add cooked fettuccine to saucepan. Sprinkle in garlic powder and stir until the sauce thickens to the desired consistency.
8. Sprinkle with parsley flakes. Serve immediately.
Serves 6