Alfredo Sauce for pasta

Published 04/16 2014 04:04PM

Updated 04/16 2014 04:06PM

1 lb. pasta of choice (cook according to package)

3 tablespoons butter
8 fluid ounces heavy whipping cream
1 pinch
ground nutmeg
1/2 cup grated Parmesan cheese
egg yolk
2 tablespoons grated Parmesan cheese

Melt butter or margarine in a saucepan over medium heat. Add heavy cream, stirring constantly. Stir in salt, nutmeg, grated Parmesan cheese, and grated Romano cheese. 
Mix yolk with about 1/4 cup sauce, separately.
Add back in and heat to just a simmer.
Boiling will overcook egg yolk.

Garnish with additional grated Parmesan cheese, if desired.

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