Mary's Alfredo Sauce
6 cups heavy cream
1 cup fresh-grated Parmesan
Fresh-cracked black pepper
1 - In a large saucepan, bring the cream to a simmer over medium heat. Reduce the cream to 4 cups.
2 - Remove from heat, sprinkle in the cheese and pepper, and stir until smooth. This is best fresh, but it can be stored in a sealed container for 2 days in the refrigerator.