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Cook the pasta in salted water until al dente. Drain well and set aside.
Melt the butter in a large pot over medium heat. Add the chopped onion and cook until soft and translucent. Stir in the grated garlic and cook briefly until fragrant.
Sprinkle in the flour while whisking continuously to form a smooth roux. Cook for about a minute without allowing the mixture to brown.
Gradually pour in the milk, whisking constantly until the sauce becomes smooth and begins to thicken. Season with salt, black pepper, and freshly grated nutmeg.
Reduce the heat to low and stir in the heavy cream. In a small bowl, whisk the egg yolks and temper them by slowly adding a few spoonfuls of the hot sauce while whisking. Pour the tempered yolks back into the pot and stir gently.
Add the cooked pasta and cheese mixture, stirring until the cheeses melt and the pasta is evenly coated in the creamy béchamel.
Transfer the pasta to a baking dish. Sprinkle the breadcrumbs evenly over the top and drizzle with olive oil or melted butter. Bake at 375°F until heated through (about 30 mins) and golden on top.
Allow the pasta to rest briefly before serving.