Ingredients:

  • 8 tablespoons (113g) unsalted butter
  • 1 pint (473ml) heavy cream
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon garlic powder
  • 1 cup (100g) freshly grated Parmesan cheese, plus extra for serving
  • 1/4 cup (20g) freshly grated Pecorino Romano cheese, plus extra for serving
  • Salt to taste

Instructions:

  1. In a medium saucepan, melt the butter over medium heat. Be careful not to brown it.
  2. Pour in the heavy cream, add the nutmeg, pepper, and garlic powder.
  3. Bring the mixture to a gentle simmer, stirring constantly. Reduce heat to low and continue to simmer for about 10 minutes, or until the sauce begins to thicken slightly.
  4. Remove the saucepan from the heat. Gradually whisk in the Parmesan and Pecorino Romano cheese until completely melted and smooth.
  5. Season with salt to taste. Remember, the cheese is already quite salty, so go easy!
  6. Toss with your favorite pasta and serve immediately, garnished with extra grated cheese and freshly ground black pepper, if desired.