About this recipe:A deliciously rich and creamy cheese sauce, which is a cinch to make. Butter is simmered with cream, Parmesan, Pecorino Romano, egg yolk and seasonings. Serve with fresh pasta of your choice.
225ml double cream
salt to taste
1 pinch ground nutmeg
4 tablespoons grated Parmesan cheese
4 tablespoons grated Pecorino Romano cheese
1 egg yolk
2 tablespoons grated Parmesan cheese (optional)
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Method Prep:10min › Cook:5min › Ready in:15min
Melt butter in a saucepan over medium heat. Add double cream, stirring constantly. Stir in salt, nutmeg, Parmesan cheese and grated Pecorino Romano cheese. Stir constantly until melted, then mix in egg yolk. Simmer over medium low heat for 3 to 5 minutes. Garnish with additional grated Parmesan cheese, if desired.