A northern sauce often identified on restaurant menus as “alla Panna,” this sauce is a variation of alfredo sauce – very simple and very rich. And most importantly, super tasty!
1 cup heavy cream
4 Tablespoons butter
1/2 cup parmesan cheese, grated
Melt the butter in the cream.
Pour the sauce over cooked pasta and toss to coat.
Add cheese, toss, and serve.
Source: Encyclopedia of Pasta Sauces