Alfredo Sauce, from "For the Love of the Dish day!"

1 1/2 lbs fresh pasta
3 T buter
3 Shallots finely chopped
3 cups heavy cream
3 egg yokes
1 cup grated Pecorino Cheese
1 T chopped fresh basil
1 lemon for zest!


Melt the butter in a pan until it stops foaming, then add the shallots. Cook 3-4 minutes until softened.

In a separate bowl whip the cream and egg yokes until blended. Add this to the pan with the shallots and blend. Add the cheese and heat 1-2 minutes until melted.

Add your pasta to the pan and toss. Add salt, pepper and basil. If your pasta dish is too thick, just add a little of the pasta water to thin. Serve immediately.

Zest a little lemon on top and/or additional pecorino if desired.

Serves 8