Creamy Parmesan Sauce.
1/4 Cup Butter
1 Cup heavy cream
1 clove garlic, crushed
1 1/2 cups freshly grated Parmesan cheese
1/4 c chopped fresh parsley
Melt the butter in a sauce pan over medium low heat. You don’t want it too hot or the milk will burn. OR too cool that the cheese won’t melt. Add cream and simmer for 5 minuets stirring occasionally, the add garlic and cheese and whisk quickly, heating through. In dry or fresh parsley and then serve! Makes about 4-6 servings. Depends on how much sauce you like on your noodles. It serves 4 at our house cause we love the extra sauce!
A lower fat variation is to use margarine instead of butter
Skim milk instead of cream but if you do this you are going to want to put about a 1/2 Tablespoon of corn starch in the sauce to help thicken it up!