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Here's what we're working with:
There ya go. Perfect.
Ok...moving right along. Begin cooking whatever type of meat you're using. Throw the sausage, chicken, or fish into a skillet. Obviously this step can easily be left out...again, this dish is all about you.
Ok, now we've got all the frivolous stuff outta the way...time to dive right into the sauce. The big thing here is patience. It should easily take 15 minutes or more to incorporate and mix in everything. Should be about 5 minutes with the cream and butter part, and at least 10 or more adding a little cheese at a time. You absolutely can not toss it all in a pan and step away. That's why we got the noodles and meat out of the way first - this sauce needs all of our attention.
Throw in your 1/4 cup of butter. Keep the burner on LOW...we just want a nice slow melt, not a quick sizzle....Once the butter is melted, slowly pour in the 1 cup of heavy cream, whisking constantly. Whisk nice and slow and let the butter and cream melt together for about 5 minutes. It's very important to keep the heat low when you're working with cream...we want it creamy and warm, not hot and curdled.
Ok, so it's been gently warming for about five minutes...time for the garlic (just toss in the full crushed/diced clove) and some of that freshly grated Parmesan cheese - again, slow and steady wins the race...add a little cheese at a time, whisking until melted before adding more. It's very easy to get impatient and dump it all in - know what'll happen? The cheese and butter will not get along. In fact, they will not get along so much that there will be a separation. A Separation! Right in the pan! So let's take this slow....I think there may be a lesson in this dish somewhere...
Beautiful! Next add a little bit of freshly ground pepper, and we're ready to assemble...
Look at this!!! Amazing! Try this dish ASAP...you will thank me for it.
