Auntie A would like me to post the recipe for my special
(makes enough sauce for about 8 servings)
hard Italian cheese (I prefer asiago). You can use whatever cheese you like, but the asiago is super. I use a fine grater and probably stir about ¾ cup of cheese into the sauce. It’s a good little mound. You’ll probably want to grate just about the entire little wedge if you’re using all the sauce. You may start with a smaller amount if this looks like too much. You can always add more cheese later.
heavy whipping cream. After the cheese has melted, add about 1/3 cup of heaving whipping cream. Stir the sauce a little to really mix in the cheese and cream and then taste. The sauce should be creamy, but not watered down. You can add more if you think it’s too little. Really, I go by color at this point. When it looks rosy enough, I sample and decide if I need a little more cream. The carrots will make the sauce a little orange and that won’t go away. You’re just looking for an off-red color.