Ingredients:

  • 1/2 cup (113g) Unsalted Butter
  • 1 tbsp (15g) Garlic, minced
  • 2 cups (475ml) Heavy Whipping Cream
  • 1.5 cups (150g) Parmesan Cheese, freshly grated
  • 1/2 tsp (2.5g) Fine Sea Salt
  • 1/4 tsp (1g) Ground White Pepper
  • 1/8 tsp (0.5g) Nutmeg, freshly grated

Instructions:

  1. Place a medium heavy-bottomed saucepan over medium-low heat. Melt the butter until foaming, then add minced garlic and sauté for 1–2 minutes until translucent and fragrant without browning.
  2. Pour in the heavy whipping cream and increase heat to medium. Bring to a gentle simmer and cook for 3–5 minutes, whisking occasionally, until the liquid reduces slightly and coats the back of a spoon.
  3. Reduce heat to the lowest setting or remove from heat. Add the grated Parmesan cheese one handful at a time, whisking constantly in a circular motion until completely melted and the sauce is smooth and glossy.
  4. Whisk in the sea salt, white pepper, and nutmeg. Taste and adjust seasoning. If the sauce is too thick, whisk in a tablespoon of warm pasta water to reach the desired consistency.