In a large saucepan over medium heat, heat the cream, salt, butter, white pepper and nutmeg to 140 degrees, stirring occasionally. Add the cheese a little at a time, stirring constantly until cheese is completely incorporated. Simmer for 10 minutes while stirring. It should become thick and smooth. Temper egg yolks (to prevent curdling) by placing them in a cup or bowl and gradually adding a little of the hot sauce. Stir this into the rest of sauce, and cook for a few more minutes. Do not boil. Use immediately or cool in the refrigerator.

This cream sauce is an alternative to red sauce for pastas. For best results, use the alfredo sauce with fresh pastas such as fettuccine, pappardelle, ravioli and tortellini. It can also be transformed into a walnut or pastachio sauce by adding plenty of toasted, chopped nuts.

Yields 5 cups.