1 Pound of pasta of choice - cooked al dente and set aside
2 cups heavy cream
2 egg yolks
1 cup blended Romano with Parmesan cheese
3 Turns of a cracked black pepper mill
2 TBS limited reserve EVOO- add one drop each CPTG Rosemary & basil essential oils
1 tsp Mile Marker 44 Spice
Pinc of Adriatic Sea Salt with CPTG Lemon essential oil
2 TBS fresh chopped basil


In a sauce pan combine cream, cheese, spices, and salt. Whisk gently and add eggs and infused EFFO - heat till uniform. Add basil leaves, then add pasta and serve it up!!

Serves 4