Alfredo Sauce

On low-medium heat, melt butter in sauce pan. Whip cream lightly with a whisk, enough to form thin layer of froth. Add cream to butter stirring often with a whisk so as not to scorch pan and to keep ingredients from seperating. Continue cooking to thicken sauce a bit. Thick enough to know it will stick to whatever you're using the sauce for. About 20 minutes and continue to stir often with the whisk. Once you've reached the right consistency, add 1/2 cup of the parmesan and pepper. Serve immediately otherwise the butter and cream will seperate. Top with remaining parmesan.