Ingredients:
1/2 cup unsalted butter
1 cup heavy cream
2 cups freshly grated Parmesan cheese (not pre-shredded!)
2–3 garlic cloves, minced
Salt & freshly cracked black pepper, to taste
Optional: pinch of nutmeg (adds a subtle warmth)
Instructions:
Melt butter in a large skillet over medium heat. If using garlic, sauté it gently for about 1 minute until fragrant (don’t brown it).
Pour in the heavy cream and bring to a gentle simmer. Let it bubble for 3–4 minutes, stirring often.
Reduce heat to low, then gradually whisk in the Parmesan cheese until melted and smooth.
Season with salt, pepper, and a small pinch of nutmeg if using. Simmer gently for another minute or two, then toss with hot pasta immediately.
Tips:
Use good Parmesan—it makes or breaks the flavor.
Don’t boil after adding cheese, or it can get grainy.
Best served right away. If it thickens too much, loosen it with a splash of pasta water.
