In a sauté pan over medium heat, bring the cream to a simmer. Add the butter in pieces, shaking the pan to incorporate. Continue to shake until all butter is melted and incorporated, this will ensure that your sauce will not break. Remove from heat, add the Parmesan and stir until melted. Season with salt and pepper. Toss with pasta to combine, thinning with pasta water if necessary. Chef’s note: Please note that when using white pepper, it is very fine and far stronger than black pepper, so take care when applying and be conservative.
Bettina Tolin is a graduate of Le Cordon Bleu College of Culinary Arts in Austin, Texas. She has cooked in the kitchens of the Ritz-Carlton Amelia Island, Florida. She is currently the Executive Chef and General Manager at Marcello’s Italian Restaurant and Bar in Port Isabel, Texas.