Ingredients:

  • 4 tbsp (57g) unsalted butter
  • 1 clove garlic, minced (about 1 tsp)
  • 1 ½ cups (355ml) heavy cream
  • ½ cup (50g) grated Parmesan cheese, plus more for serving
  • ¼ tsp salt, or to taste
  • ⅛ tsp ground black pepper, or to taste
  • Pinch of nutmeg (optional, but adds a nice warmth)
  • 2 tbsp finely chopped fresh parsley (optional, for garnish)

Instructions:

  1. In a medium saucepan, melt butter over medium-low heat. Add minced garlic and sauté until fragrant, about 1 minute. Be careful not to burn the garlic – burnt garlic is nasty!
  2. Slowly pour in the heavy cream, whisking constantly to combine.
  3. Bring the mixture to a gentle simmer, stirring occasionally. Reduce heat to low and simmer for 5-7 minutes, or until the sauce has slightly thickened. Don’t let it boil!
  4. Remove the saucepan from the heat. Gradually whisk in the grated Parmesan cheese until completely melted and smooth.
  5. Season with salt, pepper, and a pinch of nutmeg (if using). Taste and adjust seasoning as needed. Serve immediately over your favourite pasta. Garnish with fresh parsley, if desired.