Pic
1/14 cup of butter
1 cup heavy cream
1-2 cloves garlic
1 1/2 cuos of fresh parmesan cheese, grated 1/4 cup chopped fresh parsley
Melt butter in saucepan over medium low heat.
Add cream and simmer 5 min.
Add garlic and cheese, whisk quickly, heat through. 4. Stir in parsley and serve
To try
Ingredients
1 stick butter
1/2 cup flour
1/2 cup grated Parmesan cheese
1 container (6 ounces) gorgonzola cheese crumbles
1 teaspoon pepper
2 cups milk (approximately)
1 pound pasta, cooked according to package directions (I prefer linguine while Mimi prefers tri-color cheese tortellini)
cooked shrimp or chicken (optional)
Here's how to make it:
Melt butter in saucepan on low heat. Add flour to make a roux. Stir quickly.
Add 1 1/2 cups milk. Raise heat to low-medium.
Slowly add grated cheese. Stir. Add gorgonzola cheese. Stir well. Add pepper. Stir until all ingredients are well combined and smooth. If sauce is thick (which it likely will be), add the other 1/2 cup of milk (or more). Sauce should be thicker than marinara sauce but you don't want it to be too thick.
Taste. If sauce happens to taste bitter (which can happen with cheese sauces), add a teaspoon of sugar.
Pour over cooked pasta. Add shrimp or chicken, if using. Mix until well combined.