2 cups heavy cream
1/2 cup butter
1 cup freshly grated parmesan cheese, 4 ounces
Freshly ground pepper
Parsley, chopped, for garnish
Heat the cream on medium-low heat in a deep skillet. Add the butter and whisk to melt. Sprinkle in the cheese; stir to melt. Season with pepper and parsley. Serve at once.
Makes about 3 cups or 6-8 servings
Do not freeze
Per 1/6 Recipe: 496 Calories; 50g Fat; 10g Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Net Carbs
Per 1/8 Recipe: 372 Calories; 38g Fat; 7g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs
The flavor of this was ok, but it never got thick because the parmesan cheese didn't ever melt. I ended up slowly adding some muenster cheese, which thickened it. This wasn't worth the trouble and expense to make.
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