Categories: Chicken, Entree, Pasta
Ingredients
- 1 1/2 cups white milk
- 1 1/2 cups heavy cream
- 1/2 cup parmesan cheese, grated
- 1/2 cup Romano cheese, grated
- 6 egg yolks, fresh jumbo eggs
Directions
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Heat the milk and cream in a heavy bottom sauce pan until it comes to a simmer.
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Slowly whip in all the cheese, and then remove from heat.
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In a separate bowl, place egg yolks and slowly whip in a portion of the hot milk and cream mixture.
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Slowly add the egg yolk mixture back into the remaining cream mixture. (This will increase the temperature of the egg yolks which is called tempering.)
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Season to taste with salt and pepper. Refrigerate until needed.
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**Note: If sauce is too thin, get some of the sauce and put it in a glass. Put in two spoonfuls of flour or cornstarch and mix with a fork. Return the mixture back to the sauce; mix well.
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Serve on cooked fettuccine noodles.
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Optional: Serve with cooked broccoli and chicken.