HEAT milk and cream within a heavy bottom saucepan until it
begins to simmer. Let down heat. Slowly whip in cheese, then
remove from heat.
PLACE egg yolks in a separate bowl and slowly whip inside a part
of the hot milk and cream mixture. Slowly add egg yolk mixture
into remaining cream mixture. Place back on really low heat and
continually stir until simmering. Take sauce off heat so that it
thickens. (This may increase temperature of egg yolks, referred to
as tempering).
SEASON to taste with salt and black pepper. Serve over your
selected pasta.
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