1½ cup heavy cream
½ cup Parmesan cheese, grated
½ cup Romano cheese, grated6 large egg yolks
Salt and pepper to taste
Heat milk and cream over medium heat in a heavy 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 pepper. Serve over cooked pasta.
