I used to cook for a well know Chicago Italian restaurant. This is the recipe they use to a T! You can even mix all the ingred together and heat stirring constantly over low-med heat until thick. Romano is KEY for flavor! (if you use only parm, it will be bland) Nutmeg brings out the creaminess and also importaint!. If you want this thicker, add 1 extra yolk. It really does not change the flavor and will thicken much more, and quicker. (we did that on really busy nights:) You can use any pasta and add broccoli, garlic, shrimp, chicken... anything you might want! The possiblities are endless! YUM!!!!! try this recipe! I NEVER had this sauce break once! Belive me I have made this sauce HUNDREDS of times! Stirring constantly over a med or low heat will do the trick! TRY THIS YOU WILL LOVE IT!
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I used to cook for a well know Chicago Italian restaurant. This is the recipe they use to a T!...