1/2 cup butter
1/2 cup flour
1 pt. (2 cups) heavy cream
4-5 cups Parmigiano-Reggiano Stock (recipe link below)
1 cup Parmigiano-Reggiano cheese
- pasta of your choice
In medium pot over medium-high heat, melt butter; whisk in flour to combine. Slowly whisk in heavy cream; continue stirring until mixture thickens. Stir in Parmigiano-Reggiano Stock until thickened. Add Parmigiano-Reggiano, stirring until cheese melts. Fold in pasta; serve immediately.