Real Alfredo Sauce

Don't know where I originally got this, but this is the best alfredo sauce I have ever had outside of a restaurant. I have made it with or without the cream cheese, and with all Parmesan, and it still turns out great. The nutmeg is essential!

• Ready In: 25 mins
• Serves: 6

Ingredients

• 6  tablespoons butter, unsalted
• 2  cups heavy whipping cream
• 2  tablespoons cream cheese, room temperature (NOT low fat!)
• 1⁄8 teaspoon ground nutmeg
• 1⁄2 cup parmesan cheese, grated
• 1⁄2 cup romano cheese, grated
• 1  garlic cloves, grated (optional) or 1⁄4 teaspoon garlic powder (optional)
•  salt
• 2  egg yolks
• 1⁄4 cup parmesan cheese (for garnish)
•  parsley sprig (for garnish)

Directions

1. Melt butter in a saucepan over medium heat.
2. Add cream and cream cheese, stirring constantly, until slightly thickened.
3. Stir in nutmeg, parmesan, romano cheese, and garlic.
4. Stir constantly until melted completely.
5. Salt to taste.
6. Mix in egg yolks.
7. Continue to simmer over medium low heat, stirring constantly, for 3 to 5 minutes.
8. Serve over pasta, garnished with additional grated cheese and parsley.