recipe by Lori Ross

For 1 lb. pasta:

8 oz. heavy cream

2 ½ cups parmesan, gorgonzola or other cheese

1/4 tsp salt
1/4 tsp black pepper 

Heat cream and cheese gently until cheese melts; add salt and pepper to taste. If too thick, add a tbsp pasta water or if too thin, add more cheese. Add shelled shrimp, scallops or lobster for a special treat.

Variations:

Pasta Primavera: To the basic cream sauce add 3 cups mixed cooked vegetables cut into bite sized pieces such as: peas, spinach, asparagus, broccoli, zucchini, fresh beans.

Pasta Noci: Top cream sauce with 1 cup toasted walnuts, pine nuts or other favorite nuts

Rigatoni Aurora: Add 1 cup thick tomato sauce to cream sauce.

Macaroni and Cheese: Replace parmesan with cheddar and use macaroni. Mix and place in oven-safe casserole topped with 8 Tbsps of breadcrumbs and dot with 3 Tbsps butter. Bake in 400 oven for 10 minutes until top is crusty.