Ingredients:

  • 4 tbsp (57g) Unsalted Butter
  • 1 pint (475 ml) Heavy Cream
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Nutmeg (freshly grated is best!)
  • 1/2 cup (50g) Grated Parmesan Cheese, finely grated (not the powdered stuff!)
  • Salt and freshly ground Black Pepper, to taste
  • Optional: 1/4 cup (25g) grated Romano Cheese

Instructions:

  1. In a medium saucepan over medium heat, melt the butter completely. Don't let it brown.
  2. Pour in the heavy cream and bring to a simmer, stirring occasionally.
  3. Add garlic powder and nutmeg. Reduce the heat to low and simmer gently for 5 minutes, stirring occasionally, until the sauce slightly thickens.
  4. Remove the saucepan from the heat. Gradually whisk in the Parmesan cheese, a little at a time, until completely melted and smooth.
  5. Season with salt and freshly ground black pepper to taste. If using, whisk in the Romano cheese.
  6. Toss with your favorite cooked pasta and serve immediately.