Ingredients:

  • 2 tablespoons (28 g) unsalted butter
  • 3 cloves garlic, minced (about 9 g)
  • 2 teaspoons (6 g) Cajun seasoning, plus more to taste
  • 1 cup (240 ml) heavy cream
  • 1/2 cup (50 g) freshly grated Parmesan cheese, grated finely
  • 1/8 teaspoon (1 g) fine salt, or to taste
  • 1 tablespoon (4 g) finely chopped fresh parsley

Instructions:

  1. Mince the garlic. Grate the Parmesan on the finest holes of a grater. Measure the Cajun seasoning and cream before turning on the burner.
  2. Melt the butter in a 10- or 12-inch skillet over medium heat until it foams and the foam begins to subside.
  3. Add the garlic and stir for 30 to 60 seconds, until fragrant and sweet but not brown.
  4. Sprinkle in the Cajun seasoning and stir for about 20 seconds, until it smells toasted. If the mixture darkens quickly or smokes, lower the heat right away.
  5. Pour in the heavy cream and scrape the bottom of the pan with a spoon to lift any flavorful bits.
  6. Bring the cream to a gentle simmer, with small bubbles breaking across the surface. Simmer for 3 to 4 minutes, until the sauce coats the back of a spoon and leaves a line when a finger is dragged through it. Keep the heat moderate to avoid a rolling boil.
  7. Reduce the heat to low.
  8. Add the Parmesan one small handful at a time, whisking after each addition until fully dissolved before adding more. This takes 1 to 2 minutes in total.
  9. Taste the sauce, then add the fine salt and extra Cajun seasoning as needed.
  10. Remove the pan from the heat and stir in the parsley just before serving. The sauce should look glossy and smooth with no grainy texture.