I have a similar recipe to Toeie but mine is a little different. Like her, I make this by "feel" rather than a real recipe, but I've made it enough times to know pretty close to the actual amounts. Here it is:
Ingredients:
1 tbsp. butter
2-3 cloves of fresh garlic (believe it or not but I've found that fresh garlic tends to "stay with you" for a shorter period of time than garlic powder)
1 pint heavy cream
1 pkg. of Sargento grated parmesan cheese
1tbsp. of cornstarch (this only adds 7gms.of carbs)
a little dry white wine or water (approx. 2 tbsps.)

Peel garlic cloves and mince finely or put through a garlic press (this makes your sauce smoother). Saute in the butter just until softened--do not let it brown. Add the cream and warm. While the cream is warming add the cornstarch to the wine (this will have a few more carbs than the water but it really brings out the flavor of the garlic and the dryer the wine, the fewer the carbs). Mix the cornstarch and wine until it forms a slurry (that truely is a technical term for it). With a whisk, slowly add the slurry to the heated cream. I usually add about half of it and increase the temp. slightly until it thickens just enough to slide off the whisk and leave a little residue on it. When it gets to that stage add the parmesan cheese and whisk it all together until melted and smooth.
Tastes great on chicken, pork tenderloin medallions, seafood, whatever!
Enjoy!
Heidi

How many grams or cups in the package of parmesan cheese please?

I usually get the Sargento brand because it is usually the only brand I can find in larger size bags and they are usually 2 cups per package. Again, mostly I do it by "feel" so if you like it cheesier you may want to increase the cheese and use less thickener. Good luck and welcome!!
Heidi

Thanks, I was going to "do it by feel" if I made it before your reply anyway.

Cheers, Rachel

Rachel
One thing to remember is to not let the cream boil or it will seperate and get all weird on you. So keep an eye on the temperature of your stove, especially if it is an electric stove which takes longer to respond to changes in temperature because of the metal coils. Let me know how it comes out or if you have any challenges in making it or need some suggestions as to what to put it on!
Heidi