about 1 cup

This differs from the classic “Alfredo” sauce because there is no butter in the sauce. The white wine and the red pepper flakes gives this sauce a little kick. In order for the sauce to thicken the cream must cook for awhile.

1 cup heavy cream

1/3 cup dry white wine

1/2 cup fine grated parmesan cheese

1/4 cup fine grated romano cheese

1 t kosher salt

few gratings of whole nutmeg-  about 1/8 t

few sprinkles of crushed red pepper

Put the cream in a saucepan that is deep enough for the cream not to boil over- as it tends to do.  On medium high heat gently boil the cream until it starts to thicken- this will take 10-15 minutes- stirring often. When it has started to thicken- nicely coating a spoon add the rest of the ingredients. Turn the heat down and simmer gently for another 10 minutes or so- again stirring frequently.

This sauce freezes well. Thaw before gently warming.