Creamy Sauce with Garlic (Printable version)

Velvety blend of cream, butter, and Parmesan for a rich sauce with garlic and fresh herbs.

# List of ingredients:

01 - 1 cup heavy cream

02 - 2 tablespoons unsalted butter

03 - 1/2 cup grated Parmesan cheese

04 - 2 cloves garlic, minced

05 - 1/4 teaspoon freshly ground black pepper

06 - 1/4 teaspoon salt, or to taste

07 - Pinch of freshly grated nutmeg (optional)

08 - 1 tablespoon finely chopped parsley or chives

01 - Melt the unsalted butter in a medium saucepan over medium heat.

02 - Add the minced garlic and sauté for 1 minute until fragrant, avoiding browning.

03 - Pour in the heavy cream and bring to a gentle simmer while stirring occasionally.

04 - Lower heat to low and whisk in Parmesan cheese until fully melted and sauce is smooth.

05 - Add salt, black pepper, and nutmeg if using. Simmer for 2 to 3 minutes, stirring frequently until thickened.

06 - Remove from heat and stir in finely chopped parsley or chives if desired.

07 - Serve warm over pasta, chicken, or steamed vegetables.

01 -

Ready in 15 minutes but tastes like you've been cooking for hours.
Works magic on pasta, chicken, or vegetables without needing a second thought.
The nutmeg is optional but that tiny pinch is what makes people ask for the recipe.

02 -

Never let the sauce boil hard or the cream can break and separate—gentle heat is everything.
If it feels too thick, thin it with a splash of cream or pasta water, not milk, because milk can thin it in an odd way.

03 -

Room temperature Parmesan melts smoother than cold cheese straight from the fridge—take it out five minutes early.
Taste the sauce before plating because the starch in pasta water can dull the seasoning once you combine them.