This rich Italian sauce, prepared by combining butter and cream with Parmesan cheese, gives pasta a velvety consistency within minutes. Despite its simple ingredients, it offers a hearty and rich flavor.
Melt the butter over medium heat, add the crushed garlic, and sauté for 1 minute.
Add the cream and bring to a gentle simmer over low heat, stirring and cooking for 3-4 minutes.
Lower the heat further and add the grated parmesan little by little, stirring until melted each time; do not let it boil.
Season with salt and black pepper, then pour the sauce over the boiled pasta and serve immediately.
Allergen: contains dairy products. Important: keep the heat low when adding the cheese, otherwise the cream may curdle and become grainy at high heat. Note: the sauce thickens noticeably as it cools; warm it slightly before serving and thin it with a few tbsp of milk if needed.
If you add the Parmesan without letting it come to room temperature after grating, it can clump inside the sauce; finely grating the cheese and letting it sit at room temperature before use is important for a smooth consistency.
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