Ingredients:

  • ½ cup (113g) unsalted butter
  • 2 cloves garlic, minced
  • 1 ½ cups (355ml) heavy cream
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 ½ cups (150g) freshly grated Parmesan cheese
  • Pinch of freshly grated nutmeg (optional)
  • Chopped fresh parsley, for garnish (optional)

Instructions:

  1. In the saucepan, melt the butter over medium-low heat. Add the minced garlic and sauté until fragrant (about 30 seconds), being careful not to burn it.
  2. Pour in the heavy cream, salt, and pepper. Increase the heat to medium and bring to a gentle simmer, stirring occasionally.
  3. Reduce the heat to low and simmer for 3-4 minutes, or until the cream has slightly thickened. Don’t let it boil vigorously!
  4. Remove the saucepan from the heat. Gradually whisk in the grated Parmesan cheese, a handful at a time, until completely melted and smooth. This is crucial – whisk vigorously to prevent clumping.
  5. Stir in the nutmeg (if using). Taste and adjust seasonings as needed. Serve immediately over your favorite pasta. Garnish with fresh parsley and extra Parmesan cheese.