1 c. heavy cream
3 T. butter
1 c. parmigiano-reggiano or other good parmesan cheese, shredded
pinch of ground nutmeg
Salt to taste
Heat heavy cream and butter in a medium sauce pan. Just before it comes to a boil, remove from heat and stir in parmigiano-reggiano cheese, nutmeg and salt till cheese is fully melted and incorporated.
Serve with 1 lb. cooked pasta. I use it in my Penne Pasta with Grilled Chicken and Sun-dried Tomaotes