Ingredients:

  • 4 Tbsp (56 g) Unsalted Butter
  • 6–8 large cloves (30–40 g) Fresh Garlic, finely minced or grated
  • 1/2 tsp Dried Italian Herbs (Optional)
  • 1/2 cup (120 ml) Low Sodium Chicken or Vegetable Stock
  • 1 1/2 cups (360 ml) Heavy Cream
  • 1 cup, packed (100 g) Freshly Grated Parmigiano-Reggiano
  • 1/2 tsp Kosher Salt (or to taste)
  • 1/4 tsp Freshly Ground Black Pepper
  • Pinch Ground Nutmeg
  • 1 Tbsp Fresh Parsley or Chives, finely chopped, for garnish

Instructions:

  1. Melt the Butter: In a heavy-bottomed saucepan, melt the unsalted butter over low heat. Low and slow is crucial to prevent burning.
  2. Sauté Garlic: Add the minced garlic and dried herbs (if using). Sauté gently for 2–3 minutes, stirring constantly, until the garlic is extremely fragrant and just softened. Do not allow the garlic to brown, or the sauce will taste bitter.
  3. Deglaze: Pour in the chicken or vegetable stock. Increase the heat slightly and bring the liquid to a simmer, scraping up any brown bits. Reduce the stock volume by about half (1–2 minutes).
  4. Add Cream: Pour in the heavy cream. Bring the mixture just up to a gentle simmer, then immediately reduce the heat to low.
  5. Simmer and Thicken: Allow the sauce to simmer gently for 5–8 minutes, stirring occasionally, until it has thickened slightly and lightly coats the back of a spoon.
  6. Remove from Heat: Take the pan completely off the burner. This step is essential before adding the cheese to prevent clumping or splitting the emulsion.
  7. Add Cheese Gradually: While whisking continuously, sprinkle in the freshly grated Parmesan cheese, about a quarter of the quantity at a time. Whisk until each addition is fully melted and incorporated before adding the next.
  8. Season: Stir in the salt, black pepper, and that essential pinch of nutmeg. Taste the sauce and adjust seasonings if necessary. If the sauce is too thick, stir in a tablespoon or two of warm water or reserved pasta water.
  9. Garnish and Serve: Serve the creamy Garlic Parmesan Sauce immediately, garnishing with fresh parsley or chives. (Note: Cream sauces set quickly as they cool.)