1 C. Heavy Cream*
1 C. butter
1 C. Parmesan Cheese, shredded
Salt and pepper, to taste
Combine all ingredients in small saucepan and simmer on low until melted and mixed, stirring continually (about 20 minutes). Whisk until smooth before serving over pasta. Can be refrigerated and used again if reheated on low heat. (Remember to whisk again!)
Makes 4 servings.
*Half-and-half or evaporated milk can be used for some or all of cream to reduce fat but the consistency won't be as rich or as thick.
Recipe from the book Lemon Tart by Josi. S. Kilpack
Isn't word per word.
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