ALFREDO SAUCE
¾ cup grated
Romano cheese
¼ pint
half/half
½ lb butter
½ pint heavy
cream
7 coddled eggs
yolks
garlic and parsley (to taste)
fettuccini pasta (1 - 1 ½ lb)
Melt
butter and sauté garlic. Discard cloves.
Add
cheese and both creams
Add
eggs and parsley (refrigerate)
Cook
fettuccini (1 - 1 ½ lb)
Drain
and return to the pot.
Pour
the refrigerated sauce over the pasta and heat slightly.
Serve immediately.