Heat milk and cream in a heavy bottom saucepan until it begins to simmer. Turn off heat. Slowly whip in cheese, then remove from heat. Place egg yolks in a seperate bowl and slowly whip in a portion of the hot milk and cream mixture. Slowly add egg yolk mixture back into remaining cream mixture. Place back on very low heat and stir constantly until simmering. Take sauce off heat so it thickens (which will allow eggs to temper). Season to taste with salt and pepper then serve with pasta.
Originally Submitted
11/9/2012
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