Ingredients:

  • 1.5 cups heavy whipping cream
  • 0.5 cup unsalted European-style butter
  • 3 cloves garlic, microplaned or finely minced
  • 0.5 tsp sea salt
  • 0.25 tsp freshly cracked black pepper
  • 1 pinch ground nutmeg
  • 1.5 cups Parmesan cheese, freshly grated

Instructions:

  1. Place a heavy-bottomed stainless steel saucepan over medium-low heat. Add the butter and melt until it begins to foam slightly.
  2. Add the minced garlic to the butter and sauté for 60 seconds until fragrant and pale gold, ensuring it does not brown.
  3. Pour the heavy cream into the pan and increase heat to medium. Bring to a gentle simmer and whisk occasionally for 5–7 minutes until the liquid reduces by approximately one-third and coats the back of a spoon.
  4. Remove the pan from the heat entirely to prevent the cheese from clumping.
  5. Gradually add the grated Parmesan one handful at a time, whisking vigorously after each addition until completely melted and smooth.
  6. Whisk in the sea salt, black pepper, and nutmeg. Allow the sauce to rest for 2 minutes to reach final thickness before serving.