Cooking with Rena Lee

Prep Time: 10 min
Cook Time: 10 min

Yield:4

INGREDIENTS:

1/2 cup	milk
1 1/2 cup	heavy cream
1/2 cup	imported Parmesan cheese, grated
1/2 cup	imported Romano cheese, grated
6	egg yolks from fresh jumbo eggs
	salt and black pepper, to taste

DIRECTIONS:

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
Season to taste with salt and black pepper. Serve over your favorite pasta.