4 tablespoons butter
1 cup heavy cream
1 garlic clove, chopped
1 1/2 cups freshly grated Parmigiano Reggiano
1/4 cup freshly chopped parsley
Melt the butter over medium heat.
Add the heavy cream and simmer for 5 minutes.
Add garlic and Parmigiano Reggiano, whisk together quickly, and heat all the way through over medium heat.
Stir in parsley and serve.