This is a quick and easy side dish that my family loves with chicken!
- Carbohydrate 1.22613749872694 g
- Cholesterol 79.8531249625191 mg
- Fat 25.2896687446219 g
- Fiber 0 g
- Protein 4.34121875344819 g
- Saturated Fat 15.8194037467502 g
- Serving Size 1 1 serving (54g)
- Sodium 236.463750262682 mg
- Sugar 1.22613749872694 g
- Trans Fat 1.54306000002711 g
- Calories 246 calories
Step-by-step
- In a medium saucepan combine whipping cream, butter or margarine, and grated Parmesan cheese.
- Cook over medium low heat until smooth.
- Remove from heat.
- Sauce will thicken upon standing.
Regulating heat is the single most critical factor when melting heavy whipping cream, butter, and cheese together in a saucepan. Keeping the burner at medium-low prevents the dairy solids from separating and the fats from breaking prematurely. Traditional Roman versions rely entirely on starchy pasta water and hard cheese without heavy cream, but this rich adaptation creates a stable emulsion through a high fat-to-liquid ratio. Maintaining patience during the initial melt ensures a velvety texture without requiring thickeners like flour or cornstarch.
Scaling Proportions Accurately
Adjusting quantities up or down requires maintaining the core ratio of equal parts fat and cheese relative to the liquid base. Halving the batch works efficiently in a one-quart saucepan, though the reduced volume demands closer attention to prevent scorching along the bottom edges. Doubling the recipe necessitates a wider pan rather than a deeper one to promote even heat distribution across the increased surface area. When scaling, grate the cheese fresh from a block rather than using pre-shredded varieties, which contain cellulose anti-caking agents that disrupt smooth melting.
Storage and Reheating Guidelines
Leftover dairy-based emulsions require careful handling to prevent graininess upon reheating. Store the mixture in an airtight container in the refrigerator for up to three days. Reheat portions gently on the stovetop over low heat, whisking constantly while adding a tablespoon of milk or water to restore the fluid consistency. Avoid high microwave power settings, which cause the butterfat to separate instantly from the protein solids, leaving an oily residue.
