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Ingredients

• 1 1/2 pounds  penne
• 3 cups  heavy cream or half-and-half
• 1/4 cup  finely chopped sweet onion
• 2   garlic cloves, minced
• 1/4 cup  all-purpose flour
• 1 10-ounce  log goat cheese
• 6 ounces  sharp white cheddar cheese, shredded (1 1/2 cups)
• 1 cup  freshly grated Parmigiano-Reggiano cheese, (packed )
• 1/4 cup  sour cream
• 1 tablespoon  chopped parsley
• 2 teaspoons  chopped thyme
• 1 1/2 teaspoons  grated lemon zest
•   Salt and freshly ground white pepper
• 3   large egg yolks

Description

Three Different Types Of Cheese, Plus Sour Cream And Egg Yolks, Make This Recipe From Chef Ben Vaughn Of Restaurant Grace In Memphis Especially Rich.

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