Fettuccine Alfredo

This was my attempt at Fettuccine Alfredo and sorry to anyone who looks at this, my photos are completely disorganized because I remembered about halfway into cooking this dish to take photos. Anyways a mistake I noticed right off the bat after cooking was that the sauce was not very thick, my brother recommended the letting sauce sit on heat a little longer. Anyone else got any other tips?

1. 1 pound of Fettucine Alfredo pasta
2. Salt
3. 2/3 cups of heavy cream
4. Finely ground black pepper
5. 2 large egg yolks
6. 1/4 cup of Parmesan cheese
7. 1 teaspoon of coarsely ground black peppercorns