| 1 pint | Heavy cream |
| 1 stick | Butter (unsalted) |
| 1 cup | Freshly grated Parmigiano-Reggiano cheese |
| | Pepper and parsley |
Heat heavy cream over low-med heat. Add butter and whisk gently to melt. Sprinkle in cheese and stir to incorporate. Season with pepper, add parsley as garnish.