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!

ENJOY!