This is classic Italian restaurant food. Rich, creamy and moreish. Cook at home sparingly otherwise a wide girth awaits you.

• Olive oil
• 250 ml heavy cream
• 350 g fettuccine
• 40g onion, very fine chopped
• Pinch nutmeg
• 2 clove garlic, very fine chopped.
• 115g butter, cold
• 2 egg yolk
• 60g Parmesan, fine grated
• 60g Romano, fined grated
• Parsley, chopped
• Salt
• Pepper
• Cook the fettuccine in salted water for about 8 mins to al dente.

In a pan, sauté the onion and garlic. Add a splash of white wine to deglaze pan. Add the butter and whisk in. Add the cream and stir well. Reduce a little. Reduce heat. Add the egg yolks and stir in. Add the cheese, slowly a bit at a time. Stir and the sauce will be become creamy, add a little pasta water if it thickens too much. Add the nutmeg. Then add pasta and stir in. Add some chopped parsley and serve in hot bowls. A dressed green salad is nice after.