Ingredients
Scale
- 2-3 tablespoons butter
- 1 cloves garlic finely minced or pressed
- 1 1/2 cups heavy cream
- 1 1/2 cups parmesan cheese finely grated
- Salt
- Pepper
Directions
- Add 4 tablespoons butter and 4 cloves garlic (pressed or finely minced) to a sauté pan and heat over low heat. Allow to cook until the butter is infused with the garlic, about 5 minutes.
- Add 1 1/2 cups heavy cream, stir, and allow to come to a gentle simmer. Increase heat slightly, if needed. Cook for 5 minutes, stirring occasionally.
- Remove from heat and immediately add in 1 1/2 cups parmesan cheese, about 4oz. (Note: the parmesan will easily melt if it was finely grated from a block. If you used pre-grated cheese that is thicker, you may have to continue heating over low heat to get it to melt.) Stir to combine. It will take several minutes for the cheese to melt. It will look goopy at first (especially if you used pre-grated cheese) and then the sauce will be creamy and smooth. If sauce needs to be thinned, add additional heavy cream.
- Salt and pepper to taste, but remember the parmesan is already salty. To serve, toss with tossed pasta or use to cover vegetables.