6 Tbs unsalted butter
2/3 cup heavy cream
1 cup freshly-grated Parmesan cheese
1/2 tsp salt
Freshly-ground white pepper, to taste
1 dash ground nutmeg


Place butter and cream in large skillet over medium-low heat. Cook and stir until butter melts and mixture bubbles; cook and stir 2 minutes more. Stir in salt, pepper and nutmeg. Remove from heat.
Gradually stir in cheese until thoroughly blended and smooth. Return briefly to heat to completely blend cheese, but do not let sauce bubble or cheese will become lumpy and tough.