Ingredients
Nutrition per serving (⅓ cup)
- Calories
- 350
- Protein
- 6 g
- Carbs
- 4 g
- Fat
- 35 g
- Saturated fat
- 22 g
- Fiber
- 0 g
- Sugar
- 2 g
- Sodium
- 400 mg
Estimated from USDA data for 1 of 4 servings. Doesn't include salt to taste or anything listed “to serve”.
Method
Melt the butter in a saucepan over medium-low heat. Add the garlic and cook until fragrant but not browned, about 1 minute.
Pour in the cream and bring to a gentle simmer. Simmer for 4 minutes, stirring now and then, until slightly thickened.
Turn the heat to low and add the Parmesan a handful at a time, whisking until each addition melts and the sauce is smooth.
Season with the pepper, nutmeg and salt. Toss right away with hot pasta, adding a splash of pasta water if it is too thick.
Tips
- Grate the Parmesan yourself. Pre-shredded cheese has anti-caking powder that keeps it from melting smoothly.
- Keep the heat low once the cheese goes in, or the sauce can turn grainy.
- For a vegetarian sauce, use a hard cheese labeled vegetarian, since traditional Parmesan is made with animal rennet.
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Gear that helps
- Garlic press Minced garlic in a squeeze, no sticky fingers.
- Balloon whisk Smooth sauces and lump-free batters.
- Heavy saucepan Even heat, so sauces don’t scorch.
- Chef's knife A sharp knife makes prep faster and safer.
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