Ingredients
1/2 cup unsalted butter
2 cups heavy cream
1 cup grated Parmesan cheese
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon fresh parsley, chopped
Instructions
In a large saucepan, combine unsalted butter and minced garlic over medium heat.
Whisk the mixture until the butter is melted and the garlic is fragrant, about 5 minutes.
Slowly pour in cold heavy cream while continuing to whisk vigorously.
Increase heat to medium-high and bring the sauce to a gentle simmer.
Reduce heat to low and stir in grated Parmesan cheese until fully incorporated.
Season with salt and black pepper to taste, adjusting as needed.
Remove from heat and stir in fresh parsley for added herbaceous notes.
Notes
European-style butter (higher fat content) improves flavor and creaminess.
For dairy-free, substitute vegan butter and heavy cream with coconut cream.
Minced garlic provides better depth than garlic powder.
Adjust salt based on how salty your Parmesan is.
Whisk continuously to prevent cream from breaking.
Store in an airtight container in the fridge for up to 5 days.
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Simmering
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: approx. 1/2 cup
- Calories: 400
- Sugar: 0g
- Sodium: 3000mg
- Fat: 56g
- Saturated Fat: 20g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 200mg