Ingredients:

  • 8 tbsp (113g) unsalted butter
  • 3 cloves (15g) garlic, minced
  • 1½ cups (355ml) heavy cream
  • ½ tsp (3g) salt
  • ¼ tsp (1g) ground black pepper
  • 1½ cups (150g) Parmesan cheese, freshly grated

Instructions:

  1. Melt 8 tbsp (113g) of unsalted butter in a medium saucepan over medium heat. Once bubbling, stir in 3 cloves (15g) of minced garlic and sauté for 1 minute until fragrant, ensuring it does not turn brown.
  2. Pour in 1½ cups (355ml) of heavy cream and stir in ½ tsp (3g) of salt and ¼ tsp (1g) of ground black pepper. Bring the mixture to a gentle simmer (do not let it reach a rolling boil) and let it bubble softly for 3 to 5 minutes until the sauce slightly thickens and coats the back of a spoon.
  3. Reduce the heat to low. Add 1½ cups (150g) of grated Parmesan cheese one handful at a time, whisking constantly until the cheese is completely melted and the sauce is a smooth, cohesive cream. Remove from heat immediately to prevent the cheese from becoming oily.