Ingredients:

  • 1/2 cup (115g) Unsalted Butter
  • 2 cups (475ml) Heavy Whipping Cream
  • 2 cloves Garlic, smashed or minced
  • 1.5 cups (150g) Parmigiano-Reggiano, freshly grated
  • 1/4 tsp Nutmeg, freshly grated
  • 1/2 tsp Sea Salt
  • 1/2 tsp Freshly cracked Black Pepper

Instructions:

  1. In a large heavy-bottomed skillet over medium-low heat, melt the butter slowly. Add the garlic and sauté for 2 minutes until fragrant but not browned.
  2. Pour the heavy cream into the skillet. Increase the heat slightly to medium to reach a gentle simmer. Maintain the simmer for 3–4 minutes, whisking occasionally, until the liquid reduces slightly and coats the back of a spoon.
  3. Reduce heat to the lowest setting. Add the freshly grated Parmesan cheese in three separate batches, whisking vigorously after each addition to ensure a smooth emulsion.
  4. Once the sauce is glossy and the cheese is fully melted, whisk in the sea salt, black pepper, and nutmeg. Remove from heat and serve immediately.