Alfredo Sauce

1 3/4 cup heavy cream

6 Tbsp unsalted butter

1 cup freshly grated Parmesan cheese

3/4 cup grated fontina cheese

1 lb pasta of choice (fettuccine is suggested)

1 tsp cracked black pepper

salt and pepper to taste

In a saucepan, heat cream and butter until almost boiling. Using a small whisk, stir in Parmesan and then add fontina cheese into mixture and stir until thick and smooth. Salt and pepper to taste.

Bring a large pot of salted water to boil and cook pasta until al dente. Drain and pour into sauce mixture. Serve immediately, topped with shaved Parmesan and cracked pepper.

Serves 4