- 6 cups heavy cream
- 1 cup fresh-grated Parmesan
- Fresh-cracked black pepper
This rich Italian sauce can be served over pasta or as a dip for focaccia bread or raw vegetables.
1 – In a large saucepan, bring the cream to a simmer over medium heat. Reduce the cream to 4 cups.
2 – Remove from heat, sprinkle in the cheese and pepper, and stir until smooth. This is best fresh, but it can be stored in a sealed container for 2 days in the refrigerator.
Makes 4 cups