- 1 (6 ounce) package egg noodles
- 1 lemon, zested
- 1/2 lemon, juiced
- 1/4 cup butter
- 2 cloves garlic, crushed
- 2 cups heavy whipping cream
- 1 cup grated Parmesan cheese
- 1/2 cup grated Romano cheese
- 1/4 cup ricotta cheese
- 2 tablespoons chopped fresh basil, or more to taste
- salt and ground black pepper to taste
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until tender yet firm to the bite, 8 to 10 minutes. Drain.
- Melt butter in a saucepan over medium-low heat, about 2 minutes. Add garlic and cook until simmering, about 1 minute. Add heavy cream. Increase heat to medium and bring to a boil; simmer, stirring occasionally, until Alfredo sauce is reduced by half, about 20 minutes.
- Slowly whisk lemon zest and juice into the Alfredo sauce to avoid curdling. Stir in Parmesan, ricotta, and Romano cheeses until melted, 2 to 3 minutes. Stir in basil, salt, and pepper; cook for 2 to 3 minutes more.
- Pour the Alfredo sauce over the egg noodles.