Ingredients
2 cups half and half (or 1 cup milk and 1 cup heavy cream)
1 tablespoons unsalted butter
1 teaspoon garlic powder
½ cup fresh shredded Parmesan cheese
½ cup fresh shredded Romano cheese
4 large egg yolks
½ teaspoon kosher salt
½ teaspoon fresh ground black pepper (or white)
Preparation
In a medium heat safe bowl, whisk egg yolks until lightened in color. Set aside.
Whisk together butter, garlic and half & half, bring to a simmer, in a medium saucepan over medium heat. Add cheeses and whisk to combine. Remove from heat. Slowly pour 1 cup of cheese mixture into egg yolks, while whisking. Be careful to pour slowly and whisk while pouring to prevent the eggs from scrambling.
Pour egg mixture back into saucepan over low heat and whisk until well combined. Add salt and pepper. Remove from heat and allow to cool for 5 minutes. Alfredo sauce will thicken as it cools.
