3 tablespoons unsalted butter
2 cups heavy whipping cream
¾ cup grated Parmesan cheese
Salt and freshly ground white pepper
Pinch of nutmeg
In a large sauté pan set over medium-high heat, melt the butter. Do not let it brown.
Add the whipping cream. Bring the mixture to a low boil for 2-3 minutes to thicken the sauce. Remove the pan from the heat. Stir in the Parmesan cheese. Add the salt, pepper and nutmeg.
The sauce is now ready to toss with cooked and drained pasta and finish off.
Scale up in direct proportion.
By adding rounds of thinly sliced zucchini, blanched broccoli florets and cooked peas to the sauce when reducing it, you will now have Primavera sauce.