Ingredients:

  • 2 cups heavy whipping cream
  • 1/2 cup unsalted butter
  • 1.5 cups freshly grated Parmesan Reggiano cheese
  • 3 cloves fresh garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon white pepper
  • 1 pinch ground nutmeg

Instructions:

  1. Place the 1/2 cup unsalted butter and 3 cloves minced garlic in a cold, heavy-bottomed saucepan.
  2. Turn the heat to medium-low. Allow the butter to melt slowly, stirring occasionally for approximately 1 minute until the garlic is fragrant but not browned.
  3. Pour the 2 cups heavy whipping cream into the saucepan and whisk gently to combine with the garlic butter base.
  4. Bring the mixture to a gentle simmer over medium-low heat, ensuring it does not reach a rolling boil to prevent the emulsion from breaking.
  5. Gradually add the 1.5 cups freshly grated Parmesan Reggiano cheese in small batches, whisking constantly with a silicone whisk until the cheese is completely melted and the sauce is smooth.
  6. Season with 1/2 teaspoon kosher salt, 1/4 teaspoon white pepper, and a pinch of nutmeg. Continue whisking until the sauce reaches a thick, velvety consistency that coats the back of a spoon.