in a nonstick pan, mix together heavy cream and milk. let simmer.

seperate egg yolks, in seperate bowl. throw away egg whites.

pour part of milk and cream mixture in egg yolks, mix, then put back in the remainder of milk and heavy cream. turn heat to low.

slowly stir in parmesean and romano cheese.

turn heat off, let sit to thicken.

cook noodles to preferred softness.