Creamy Garlic Parmesan Pasta Sauce (Print Version)

A rich, velvety blend of cream, garlic, and Parmesan that creates the perfect comforting coating for any pasta.

# What You Need:

01 - 1 cup heavy cream

02 - 2 tablespoons unsalted butter

03 - 1/2 cup freshly grated Parmesan cheese

04 - 3 cloves garlic, minced

05 - 1 small shallot, finely chopped

06 - 1/2 teaspoon salt

07 - 1/4 teaspoon ground black pepper

08 - 1/4 teaspoon freshly grated nutmeg

09 - 1 tablespoon chopped fresh parsley

01 - In a medium saucepan over medium heat, melt the butter.

02 - Add the minced garlic and shallot and sauté for 2-3 minutes until fragrant and translucent.

03 - Pour in the heavy cream, stirring gently.

04 - Bring the mixture to a gentle simmer, then let it cook for 5-7 minutes, stirring occasionally, until slightly thickened.

05 - Stir in the grated Parmesan cheese until melted and smooth.

06 - Season with salt, pepper, and nutmeg.

07 - Remove from heat and adjust seasoning as desired. Toss immediately with cooked pasta and garnish with chopped parsley.

01 -

This comes together in under 15 minutes, which means its faster than delivery and infinitely more satisfying
The nutmeg is my secret weapon that makes people ask what makes this taste so special

02 -

Never let the cream reach a rolling boil, which causes the proteins to tighten and squeeze out the fat into an unappealing broken sauce
The sauce continues thickening as it stands, so remove from heat slightly earlier than you think is necessary

03 -

Room temperature cream incorporates more smoothly than cold straight from the refrigerator
Grate your own cheese and thank yourself later for the texture difference