Chef Jean's Alfredo Sauce

This is very simple and has two "secret" ingredients to jazz it up a bit(gorgonzola and lemon zest). The parmesean cheese amount is an estimate, I just use enough to thicken the sauce, adjust as needed.

• Ready In: 25 mins
• Serves: 2-4
• Yields: 2 cups

Ingredients

• 2  cups half-and-half
• 3⁄4 cup parmesan cheese, freshly grated
• 3  tablespoons gorgonzola, crumbled
• 1⁄8 teaspoon white pepper
• 4  pieces lemon zest

Directions

1. In a large sautee pan bring the half and half to a boil, be careful it will spill over if you don't stop it in time.
2. Remove from heat and sprinkle in the gorgonzola, pepper and lemon zest. Stir once.
3. Add the parmesean a handful at time and whisk until the cheeses are fully melted and the sauce is thickend adding more parmesean if needed.
4. Return to very low heat if the cheeses did not melt all the way, do not bring back to a boil.