Cheese Pasta Sauce
📜 Collection: Patsy Collection | ✍️ Attribution: Unknown | 📂 Category: Sauces A rich and creamy traditional cheese pasta sauce made with fresh egg yolk, butter, cream, and grated parmesan cheese. This velvety vintage sauce coats pasta perfectly for a comforting weeknight meal.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 5 mins | 10 mins | None | 4 Servings |
🔪 Key Equipment
- Fork
- Saucepan
- Mixing bowl
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 | Egg Yolk | Beaten |
| ¼ lb | Butter | Melted |
| ⅔ Cup | Cream | Room temperature |
| ½ Cup | Grated Parmesan Cheese | Divided |
Instructions
Step 1: Prepare the Base
- Beat 1 egg yolk with a fork until smooth.
- Add the beaten egg yolk to ⅔ cup cream and mix well.
Step 2: Combine and Melt
- Melt ¼ lb butter gently in a pan over low heat.
- Pour the melted ¼ lb butter, the egg/cream mixture, and ½ of the grated parmasean cheese over freshly cooked hot pasta, stirring constantly until fully incorporated and creamy.
Step 3: Finish the Sauce
- Add the remaining grated parmasean cheese slowly while continuing to stir until the sauce is velvety, rich, and coats the pasta completely.
💡 Make-Ahead & Storage: Best served immediately upon preparation to maintain the ideal creamy texture and prevent separation.
Original Recipe Scan
