Description
A rich, creamy, and restaurant‑style sauce made from butter, heavy cream and Parmesan — perfect for coating pasta or elevating chicken and vegetables.
Ingredients
Scale
- 4 Tbsp (≈ 60 g) unsalted butter
- 1 clove garlic, finely minced or grated
- 1½ cups (≈ 360 ml) heavy cream
- 1 cup (≈ 100 g) freshly grated Parmesan cheese (preferably from a wedge)
- ¼ tsp freshly grated nutmeg (optional, but adds depth)
- Salt and freshly ground black pepper, to taste
Instructions
- In a medium saucepan over medium‑low heat, melt the butter.
- Add the garlic and cook for about 30 seconds to 1 minute, until fragrant (do not let it brown).
- Pour in the heavy cream, bring just to a gentle simmer (do not boil), and cook for about 3 minutes, stirring frequently. :contentReference[oaicite:0]{index=0}
- Remove the pan from heat and gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. :contentReference[oaicite:1]{index=1}
- Stir in the nutmeg (if using) and season with salt and freshly ground black pepper to taste. :contentReference[oaicite:2]{index=2}
- Toss immediately with cooked hot pasta (such as fettuccine) or drizzle over steamed vegetables, grilled chicken or shrimp. Serve right away while the sauce is silky.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Sauce
- Method: Stovetop (simmering & whisking)
- Cuisine: Italian‑American
Nutrition
- Calories: ≈ 200
- Sugar: ≈ 2 g
- Sodium: ≈ 300 mg†
- Fat: ≈ 20 g†
- Unsaturated Fat: ≈ 5 g†
- Trans Fat: ≈ 0 g
- Carbohydrates: ≈ 2 g
- Fiber: ≈ 0 g
- Protein: ≈ 8 g