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

1. Heat the milk and cream in a heavy bottom sauce pan until it comes to a simmer.

2. Slowly whip in all the cheese, and then remove from heat.

3. In a separate bowl, place egg yolks and slowly whip in a portion of the hot milk and cream mixture.

4. 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.)

5. Season to taste with salt and pepper. Refrigerate until needed.

6. **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.

7. Serve on cooked fettuccine noodles.

8. Optional: Serve with cooked broccoli and chicken.

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