Easy Cream Sauce (Leisa)

3/4 cup heavy cream

2 TBS. butter

1/2 tsp. salt

2 TBS. chopped flat-leaf parsley

1/3 cup grated Parmigiano-Reggiano cheese

In an 8-inch skillet, combine cream, butter and salt over medium-high heat. Bring to a simmer and cook, stirring, until thick enough to coat a spoon, about 4 minutes. Stir in parsley and remove from the heat. Add Parmigiano-Reggiano cheese when tossing with pasta.  Makes 2/3 cup.

*Can double – if making more for a large group…only cook doubled at a time