This rich Italian sauce combines butter, cream, and Parmesan for a velvety coating on pasta in just a few minutes. Despite its simple ingredients, it is hearty and full of flavor.
Melt the butter over medium heat, add the crushed garlic, and cook for 1 minute.
Add the cream and bring it to a gentle simmer over low heat. Cook, stirring, for 3–4 minutes.
Turn the heat very low. Gradually add the grated Parmesan, stirring until each addition melts before adding more. Do not let the sauce boil.
Season with salt and black pepper, pour the sauce over cooked pasta, and serve immediately.
Allergen: Contains milk and dairy products. Keep the heat low when adding the cheese; cream can separate and look grainy over high heat. The sauce thickens noticeably as it cools, so warm it gently before serving and thin with a few spoonfuls of milk if needed.
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