Ingredients:

  • 2 tbsp (28g) Unsalted butter
  • 3 cloves (15g) Garlic, minced
  • 1 cup (240ml) Heavy cream
  • ¼ tsp (1.5g) Ground nutmeg
  • 1 cup (100g) Freshly grated Parmesan cheese
  • ½ tsp (3g) Coarse black pepper
  • Salt to taste
  • 1 tbsp (15ml) Fresh parsley, chopped

Instructions:

  1. Place the saucepan over medium-low heat. Melt the butter until it begins to foam, then add the minced garlic and sauté for 1–2 minutes until fragrant and translucent.
  2. Increase the heat to medium and pour in the heavy cream. Stir in the ground nutmeg and bring the mixture to a gentle simmer, reducing for 3–5 minutes until slightly thickened.
  3. Reduce the heat to low. Gradually whisk in the grated Parmesan cheese one handful at a time, whisking constantly until the cheese is fully melted and the sauce is velvety.
  4. Remove from heat immediately and garnish with chopped fresh parsley and black pepper.