Olive Garden's Alfredo Sauce

Olive Garden's Alfredo Sauce

1 1/2 cup milk
1 1/2 cup heavy cream
1/2 cup imported Parmesan cheese, grated
1/2 cup imported Romano cheese, grated
6 egg yolks from fresh jumbo eggs
Salt and black pepper to taste

Heat milk and cream in a heavy bottom 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. (This will
increase temperature of egg yolks, known as tempering).

Season to taste with salt and black pepper. Serve over your favorite
pasta.