Ingredients:

  • 4 tbsp (57g) unsalted butter
  • 1 cup (240ml) heavy cream
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 6 cloves (30g) fresh garlic, minced
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) freshly cracked black pepper
  • 1/8 tsp (0.5g) ground nutmeg

Instructions:

  1. Place a small saucepan over medium-low heat and melt the unsalted butter completely.
  2. Add the minced garlic to the butter and sauté for 1–2 minutes until fragrant and translucent, ensuring the garlic does not turn golden brown.
  3. Pour in the heavy cream and increase the heat to medium.
  4. Bring the mixture to a gentle simmer, whisking constantly for 3–5 minutes until the sauce slightly thickens and coats the back of a spoon.
  5. Reduce the heat to low.
  6. Stir in the grated Parmesan cheese, kosher salt, black pepper, and ground nutmeg.
  7. Whisk vigorously until the cheese is fully melted and the sauce is velvety, then remove from heat immediately to prevent the cheese from breaking.