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 separate 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 continually stir until simmering. Take sauce off heat so it thickens. (This will increase temperature of egg yolks, known as tempering).SEASON to taste with salt and black pepper. Serve over your favorite pasta.
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|Serving Size: 1 Serving (312g)|
|Recipe Makes: 4|
|Calories from Fat: 741 (76%)|
|Amt Per Serving||% DV|
|Total Fat 82.3g||110 %|
|Saturated Fat 37.1g||185 %|
|Monounsaturated Fat 32.1g|
|Polyunsanturated Fat 9.5g|
|Cholesterol 2620.8mg||806 %|
|Sodium 655.6mg||23 %|
|Potassium 331.4mg||9 %|
|Total Carbohydrate 11.2g||3 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 11.2g|
|Protein 47.9g||68 %|
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Calories per serving: 976
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