1 cup heavy cream
1/3 cup butter
1 cup Parmesan cheese shredded (I like to add more)
salt & pepper, to taste
Combine all ingredients in small saucepan (not Teflon coated) 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!)
*may add cut up and cook chicken chunks seasoned with Montreal steak seasoning.
Serve with Fettuccine noodles
Makes 4 servings
*Half-and-half or evaporated milk can be used for some or all of the cream to reduce fat but the consistency won't be as rich or as thick.