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Ingredients
- 3 tbsp Unsalted butter
- 4 clove Garlic cloves, finely minced
- 1 cup Heavy cream
- 3 cup Parmigiano-Reggiano, finely grated
- 1 tsp Kosher salt
- 1 tsp Freshly ground black pepper
- pinch Freshly grated nutmeg (optional)
- 1 tsp Fresh lemon juice (optional)
- 2 tbsp Fresh parsley, chopped (optional)
Instructions
Melt butter in a wide skillet or saucepan over medium-low heat.
Add garlic. Cook approximately 30-45 seconds until fragrant. Do not brown the garlic.
Add heavy cream. Bring to a gentle simmer. Cook approximately 4-5 minutes, stirring occasionally, until the cream reduces slightly.
Reduce heat to low. Add Parmigiano-Reggiano gradually while stirring. Continue stirring until the cheese has melted and the sauce is smooth.
Add salt, black pepper and optional nutmeg.
If using with pasta, toss the cooked pasta directly into the sauce. Add small splashes of pasta water until the sauce reaches a silky consistency.
Add optional lemon juice if the sauce needs a little brightness. Finish with parsley if desired.
Nutrition per serving
380
Calories
8g
Protein
6g
Carbs
35g
Fat
