Ingredients:

  • 1/2 cupcup unsalted butter
  • 1 1/2 cupscups heavy whipping cream (min 36% fat)
  • 2cloves fresh garlic, minced
  • 1 1/2 cupscups Parmigiano-Reggiano cheese, freshly grated
  • 1/4tsp ground nutmeg
  • 1/2tsp sea salt
  • 1/2tsp cracked black pepper

Instructions:

  1. Place a large skillet or heavy-bottomed saucepan over medium-low heat. Add the unsalted butter and melt slowly until it begins to foam but does not brown.
  2. Add the minced garlic to the melted butter and sauté for approximately 1 minute until fragrant and nutty.
  3. Pour the heavy whipping cream into the skillet. Increase heat slightly to medium and bring to a gentle simmer. Whisk constantly for 3–4 minutes until the sauce reduces slightly and is thick enough to coat the back of a spoon.
  4. Remove the pan from the heat entirely to prevent the cheese from seizing. Gradually whisk in the grated Parmigiano-Reggiano one handful at a time until completely melted and glossy.
  5. Stir in the sea salt, cracked black pepper, and nutmeg. Adjust seasoning to taste and serve immediately over pasta.