Ingredients:

  • 1/2 cup (113g) Unsalted high-quality butter
  • 2 cups (475ml) Heavy cream
  • 2 cloves Fresh garlic, grated into a paste
  • 1.5 cups (150g) Parmigiano-Reggiano, freshly grated
  • 1/4 tsp Ground nutmeg
  • 1/2 tsp Sea salt
  • 1/2 tsp Freshly cracked black pepper
  • 2 tbsp Fresh Italian parsley, finely chopped

Instructions:

  1. Place a large heavy-bottomed skillet over medium-low heat. Add the butter and melt until it begins to foam but not brown.
  2. Add the grated garlic paste to the melted butter. Sauté for 45–60 seconds until fragrant and translucent, ensuring it does not turn golden or brown.
  3. Pour the heavy cream into the skillet and increase heat slightly to medium. Bring to a gentle simmer (not a rolling boil) and whisk constantly for 3–5 minutes until the cream reduces slightly and coats the back of a spoon.
  4. Reduce heat to low (ensuring temperature is below 180°F/82°C). Gradually whisk in the freshly grated Parmigiano-Reggiano, nutmeg, salt, and black pepper. Continue whisking until the cheese is completely melted and the sauce is silky.
  5. Garnish with fresh Italian parsley and serve immediately over pasta.