Ingredients:

  • 115 g unsalted butter
  • 15 g garlic, minced (about 3 cloves)
  • 480 ml heavy cream
  • 150 g Parmesan cheese, freshly grated
  • 3 g kosher salt

Instructions:

  1. Place the butter in a large skillet or heavy-bottomed saucepan over medium heat. Cook, stirring occasionally, until the butter foams and brown bits settle at the bottom, turns mahogany-colored, and smells toasted and nutty.
  2. Stir in the minced garlic and cook for 30 to 60 seconds, until fragrant and translucent but not dark brown.
  3. Pour in the heavy cream and the kosher salt. Bring to a gentle simmer over medium-low heat. Simmer softly for 3 to 5 minutes, stirring occasionally, until the sauce has slightly reduced and coats the back of a spoon.
  4. Remove the pan from the heat entirely. Whisk in the freshly grated Parmesan one handful at a time, stirring constantly until fully melted and the sauce is velvety and smooth. Serve immediately.