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 it’s thickened, like a white sauce, stirring occasionally.
Remove the pan from the heat and add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt, and then serve. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.
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|Serving Size: 1 Serving (636g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1893 (91%)|
|Amt Per Serving||% DV|
|Total Fat 210.4g||280 %|
|Saturated Fat 131.7g||658 %|
|Monounsaturated Fat 60.2g|
|Polyunsanturated Fat 7.6g|
|Cholesterol 741.3mg||228 %|
|Sodium 4574.8mg||158 %|
|Potassium 854.5mg||22 %|
|Total Carbohydrate 18.9g||6 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 17.5g|
|Protein 36.9g||53 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2077
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