Homemade Alfredo Sauce

~from the book Lemon Tart

1 cup heavy cream
1 cup butter
1 cup Parmesan cheese, shredded
Salt and pepper, to taste

Combine all ingredients in small saucepan (not Teflon-coated) and simmer on low until melted and mixed, stirring continually (about 10 minutes). Whisk until smooth before serving over pasta. Can be refrigerated and used again if reheated on low heat. (Remember to whisk again!)

Serves 4.

*Half-and-half or evaporated milk can be used for some or all of cream to reduce fat, but the consistency won’t be as rich or as thick.