- 1 pint heavy cream
- 1 stick unsalted butter
- 1 c shredded parmesan cheese- you can also use like a Fontina, or Parmigiano-Reggiano here as well, play with it 🙂
- fresh black pepper to taste
In a heavy saucepan, heat the cream but don’t boil. Add in the butter and whisk bit by bit until its incorporated.
Add in the cheese, in small increments, whisking in between to combine with the cream until all the cheese is added and combined. The sauce should thicken as you add cheese and whisk.
Add the black pepper to taste and serve warm.