Bring a large pot of salted water to a boil.

In a large deep Skillet, heat Olive Oil over Medium Heat. Add Onions. Cook for a few minutes, until Onions start to soften and get translucent. Add Minced Garlic. Cook for another few minutes, until Onions and Garlic are lightly browned.

Add Butter, Salt, Pepper, and Nutmeg. Once Butter is melted completely, add White Wine. Stir and cook for a few minutes, until all the alcohol is cooked off. Add Cream. Stir.

Add Fettuccine Pasta to the boiling water. Cook until all dente.

Once sauce has simmered and started to thicken, whisk in Parmesan and Romano. Stir until fully incorporated. Taste for seasoning. Add strained Pasta to sauce, and mix with tongs until all the noodles are evenly covered with sauce. Turn off heat (Or turn down to Low). Garnish with Parsley and Serve immediately.