Ingredients:

  • 1/2 cup (115g) unsalted butter
  • 2 cups (480ml) heavy cream
  • 3 cloves (15g) garlic, minced
  • 1 1/2 cups (150g) Parmesan cheese, freshly grated
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1 pinch nutmeg

Instructions:

  1. Melt 1/2 cup (115g) unsalted butter over medium-low heat in a medium saucepan.
  2. Once the butter begins to foam, add 3 cloves (15g) minced garlic and sauté for about 1 minute until fragrant and translucent, ensuring the garlic does not brown.
  3. Pour in 2 cups (480ml) heavy cream and increase the heat to medium.
  4. Bring the mixture to a gentle simmer; cook for 3 to 5 minutes, stirring occasionally, until the liquid reduces slightly.
  5. Turn the heat down to low.
  6. Gradually whisk in 1 1/2 cups (150g) freshly grated Parmesan cheese, one handful at a time, whisking constantly until the cheese is fully incorporated and the sauce is a uniform, silky consistency.
  7. Stir in 1/2 tsp (3g) salt, 1/4 tsp (1g) black pepper, and 1 pinch of nutmeg.
  8. Remove the saucepan from the heat immediately to prevent the cheese from breaking.