A good recipe for Alfredo sauce combines milk, heavy cream, grated Parmesan and Romano cheeses as well as egg yolks over medium heat. Season with salt and pepper, and serve with cooked pasta. This recipe serves four. It takes approximately 10 minutes to prepare and 10 minutes to cook.
Combine 1 1/2 cup milk and 1 1/2 cup heavy cream in a medium saucepan with a heavy bottom. Heat until the mixture begins to simmer. Next, turn off the heat, and slowly fold in 1/2 cup imported and grated Parmesan cheese as well as 1/2 cup imported and grated Romano cheese. Proceed to remove the saucepan from the heat.
Meanwhile, add the egg yolks of six fresh jumbo eggs in a separate bowl. Slowly add some of the hot milk and cream mixture to the egg yolks. Next, slowly add the egg yolk mixture into the saucepan with the remaining cream mixture.
Place the saucepan back on very low heat, and stir continuously until the mixture starts simmering.
Finally, take the Alfredo sauce off of the heat, allowing it to thicken slightly. Season the Alfredo sauce with salt and black pepper to taste, and toss with a favorite cooked pasta.