Ingredients:

  • 1/2 cup unsalted butter
  • 3 cloves fresh garlic, minced
  • 1.5 cups heavy cream
  • 1.5 cups Parmesan Reggiano, freshly grated
  • 1 pinch nutmeg, freshly grated
  • 0.25 tsp fine sea salt
  • 0.25 tsp white pepper

Instructions:

  1. Place a large heavy-bottomed skillet over medium-low heat. Add 1/2 cup unsalted butter and melt until it begins to foam slightly. Stir in the minced garlic and sauté for 60-90 seconds until fragrant, ensuring the garlic does not brown.
  2. Slowly pour in 1.5 cups of heavy cream. Increase the heat to medium and bring the mixture to a gentle simmer. Whisk occasionally for 3-5 minutes until the liquid reduces by about a quarter and can lightly coat the back of a spoon.
  3. Remove the skillet from the heat source. Gradually whisk in 1.5 cups of freshly grated Parmesan cheese, using the residual heat to melt it into the sauce. Add a pinch of nutmeg, sea salt, and white pepper, whisking until the sauce is glossy and perfectly smooth.