Creamy Garlic Parmesan Sauce

Ingredients

• 3 tbsp tbsp Unsalted butter
• 4 clove Garlic cloves, finely minced
• 1 1/2 cups cup Heavy cream
• 3/4 cup cup Parmigiano-Reggiano, finely grated
• 1/4 tsp tsp Kosher salt
• 1/2 tsp tsp Freshly ground black pepper
• pinch pinch Freshly grated nutmeg
• 1 tsp tsp Fresh lemon juice
• 2 tbsp tbsp Fresh parsley, chopped

Instructions

1. Melt butter in a wide skillet or saucepan over medium-low heat.
2. Add garlic. Cook approximately 30-45 seconds until fragrant. Do not brown the garlic.
3. Add heavy cream. Bring to a gentle simmer. Cook approximately 4-5 minutes, stirring occasionally, until the cream reduces slightly.
4. Reduce heat to low. Add Parmigiano-Reggiano gradually while stirring. Continue stirring until the cheese has melted and the sauce is smooth.
5. Add salt, black pepper and optional nutmeg.
6. 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.
7. Add optional lemon juice if the sauce needs a little brightness. Finish with parsley if desired.

Nutrition

Chef's Notes

Pair with pasta, chicken, shrimp, broccoli, mushrooms, gnocchi or roasted vegetables. Yield: About 2 cups. This recipe is intentionally different from the traditional-style Alfredo. Creamy Garlic Parmesan is a heavy-cream-based multipurpose sauce. Classic Alfredo relies on butter, Parmesan and pasta water. Freshly grated Parmesan is important because pre-shredded cheese often contains anti-caking agents that interfere with smooth melting. Storage: Refrigerate up to 3 days. Reheat gently over low heat with a splash of milk or cream. Do not aggressively boil during reheating.

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