Ingredients:
- 115g Unsalted Butter
- 360ml Heavy Whipping Cream
- 2 cloves Garlic, minced
- 150g Freshly Grated Parmigiano-Reggiano cheese
- 1/4 tsp Freshly Grated Nutmeg
- 1/4 tsp Salt
- 1/4 tsp Cracked Black Pepper
Instructions:
- Place your heavy bottomed saucepan over medium low heat and add the 115g of unsalted butter. Note: Medium low heat prevents the butter from browning, which would change the color and flavor of the sauce.
- Once the butter is foaming and bubbling gently, toss in the 2 cloves of minced garlic. Sauté for 60–90 seconds until the garlic is fragrant and pale gold. Be careful not to let it turn brown, as browned garlic becomes bitter.
- Slowly pour in the 360ml of heavy whipping cream. Increase the heat slightly to medium.
- Whisk occasionally while the mixture comes to a gentle simmer. Let it cook for 3–5 minutes until it slightly thickens and can coat the back of a spoon. You’ll see the bubbles getting slightly larger and more velvety.
- Turn the heat down to the lowest setting. This is the most critical step to prevent the cheese from clumping.
- Add the 150g of Parmigiano Reggiano one handful at a time. Whisk constantly in a figure eight motion.
- Continue whisking until the cheese is fully melted and the sauce looks glossy and smooth.
- Stir in the 1/4 tsp of freshly grated nutmeg, 1/4 tsp of salt, and 1/4 tsp of cracked black pepper.
- Taste the sauce. Adjust the salt if necessary, but remember the cheese adds a lot of saltiness on its own.
- Serve immediately over your favorite pasta, ensuring you toss the pasta in the pan with the sauce for maximum coverage. > Chef's Tip: If your pasta isn't ready yet, keep a small splash of the pasta cooking water. If the sauce thickens too much while sitting, a tablespoon of that starchy water will bring it back to a silky consistency instantly.