1 pint (16oz) heavy cream
1/2 cup (1 stick) unsalted butter, softened
1 cup freshly grated Parmigiano-Reggiano
Freshly cracked black pepper
Freshly grated nutmeg
Chopped fresh flat-leaf parsley, for garnish
Heat heavy cream over low-medium heat in a deep saute pan. Add butter and whisk gently to melt. Sprinkle in cheese and stir to incorporate. Season with freshly cracked black pepper and nutmeg to taste.
Serve over linguini or use in your favorite recipie calling for alfredo sauce (like white lasagna).