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In a heavy bottomed skillet, heat the cream and butter over medium low heat until the butter is melted. 16 ounces heavy cream, ¼ cup salted butter
Use a grater to finely grate the Parmesan cheese. 6-8 ounces Parmesan cheese block
Add the freshly shredded Parmesan cheese to the sauce a few tablespoons at a time, stirring between each addition so that the cheese melts evenly. Be sure not to add the cheese too quickly. Take your time and add it slowly, stirring constantly!
After all the cheese is added, stir in the pepper and garlic, stirring over low heat for 1 minute. ⅛ teaspoon ground black pepper, 1 teaspoon minced garlic
Remove the skillet from the heat and serve immediately over fettuccini or your favorite pasta. Garnish with fresh parsley and additional salt and pepper if needed.