​Chef Paul’s Homemade Alfredo Sauce

• 1 ¼ cup heavy cream
• 1 oz sweet cream butter
• 1 cup fresh grated parmigiano reggiano plus extra for garnish

​Reduce the cream by ¼ in a heavy-bottomed, large pot…watch for boil-overs.
Remove from heat, whisk in the butter, then the parmesan.
 
 
Serve over freshly boiled fettuccine. Mangia!