Ingredients:

  • 4 tbsp (56g) Unsalted Butter
  • 2 cloves Garlic, minced (approx. 2 tsp minced)
  • 1 cup (240ml) Heavy Cream
  • ½ cup (120ml) Milk (whole milk recommended for richness)
  • ½ cup (60g) Grated Parmesan Cheese, freshly grated (plus extra for serving!)
  • ¼ tsp Ground Nutmeg (or a grating from a fresh nutmeg)
  • Salt and Black Pepper to taste
  • Optional: Pinch of Garlic Powder

Instructions:

  1. In a medium saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
  2. Gradually whisk in the heavy cream and milk. Bring to a gentle simmer, stirring constantly to prevent scorching.
  3. Reduce heat to low. Gradually whisk in the grated Parmesan cheese, a little at a time, until it is completely melted and the sauce is smooth. Stir in the nutmeg.
  4. Season with salt and pepper to taste. Let the sauce simmer gently for 5-10 minutes, stirring occasionally, until it thickens to your desired consistency.
  5. Toss with your favorite cooked pasta and serve immediately, garnished with extra Parmesan cheese.