Ingredients:

  • 1/2 cup (115g) Unsalted Butter
  • 3 cloves Fresh Garlic, minced
  • 1.5 cups (360g) Heavy Cream
  • 1.5 cups (150g) Parmigiano-Reggiano, freshly grated
  • 1/4 tsp Ground Nutmeg
  • 1/2 tsp Salt
  • 1/4 tsp White Pepper

Instructions:

  1. In a wide-bottomed saucepan over medium-low heat, melt the butter until it begins to foam. Add the minced garlic and sauté for approximately 60 seconds until fragrant and pale gold, ensuring it does not brown.
  2. Pour in the heavy cream and increase the heat slightly to maintain a gentle simmer. Whisk occasionally for 5–8 minutes until the water content reduces and the sauce becomes glossy and thick enough to coat the back of a spoon.
  3. Remove the saucepan from the heat entirely. Gradually whisk in the freshly grated Parmigiano-Reggiano one handful at a time, stirring constantly until the cheese is fully melted and the emulsion is lustrous.
  4. Season with ground nutmeg, salt, and white pepper. Serve immediately over pasta.