Gargonzola Sauce

Ingredients:
• 4 cups heavy cream
• 3 to 4 ounces crumbly Gargonzola (not creamy of "doice"
• 3 tablespoons freshly grated Parmesan cheese
• 3/4 tablspoon Kosher salt
• 3/4 tablespoon fresh ground pepper
• 3 tablespoons minced fresh parsley

Bring the heavy cream to a full boil in a medium saucepan over medium high heat, then continue to boil rapidly for 45 to 50 minutes until thickened like a white sauce, stirring occasionally.

Off the heat, add the Gargonzola, Parmesan, salt, pepper and parsley. Whisk rapidly until the cheeses melt and serve warm.