6 fresh egg yolks (free from the cord and all egg whites)
1 1/2 cups clarified butter
Two cloves FRESH garlic (you can add more or take away according to taste but fresh is important.)
2/4 cup freshly grated Parmesan Cheese.

Take two cloves of garlic and drop into the pasta water for 20 seconds. Remove garlic and peel it. Cut off any unwanted parts. Slice the garlic into three sections lengthwise and then very thinly slice them.

In a bowl, whisk six egg yolks well.

Heat the clarified butter until boiling hot. Reduce heat to the lowest setting to keep warm. Put the garlic into the butter and let it flavor the butter for a minute. Grate the cheese into the same pot (adds an extra layer of flavor.)

Whisk egg yolks while adding a tablespoon of the hot butter at a time (you are tempering the eggs.

NOTE: Do not get impatient and add the butter all at once, to do so will ruin the sauce as you will have scrambled egg yolks. You must whisk quickly to do this. After five tablespoons you will notice the sauce getting thicker and it has a nice gloss, this is what you want to achieve. After all the butter is incorporated add whatever you desire (meat, herbs, veggies). Make sure you pour this sauce over hot noodles, add the cheese, mix well and enjoy!

Submitted by: Christina Marko