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 Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm. 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 (505g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1632 (95%)|
|Amt Per Serving||% DV|
|Total Fat 181.4g||242 %|
|Saturated Fat 112.8g||564 %|
|Monounsaturated Fat 52.4g|
|Polyunsanturated Fat 6.8g|
|Cholesterol 668mg||206 %|
|Sodium 463.6mg||16 %|
|Potassium 442.8mg||12 %|
|Total Carbohydrate 14.7g||4 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 14.4g|
|Protein 17g||24 %|
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Calories per serving: 1724
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