- 4 cups heavy cream
- 3 to 4 ounces crumbly Gorgonzola (not creamy or dolce )
- 3 tablespoons freshly grated Parmesan cheese
- 3/4 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 3 tablespoons minced fresh parsley
Remove the pan from the heat and add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt, and then serve. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.