Ingredients
Scale
- 1 cup heavy cream
- ½ cup unsalted butter
- 1 cup freshly grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and freshly ground black pepper to taste
- Fresh parsley (optional, for garnish)
- Fresh cooked pasta (fettuccine, linguine, or your favorite)
Instructions
- Gather all ingredients and measure everything before cooking.
- In a large skillet over medium heat, melt the unsalted butter. Add the minced garlic and cook until fragrant, about 1 minute.
- Slowly pour in the heavy cream, stirring constantly. Bring to a gentle simmer for 3-4 minutes.
- Reduce heat to low and slowly add grated Parmesan cheese, stirring continuously until melted and smooth.
- Add salt and black pepper to taste, stirring to combine.
- Add freshly cooked, drained pasta directly into the sauce and toss gently to coat each strand. Garnish with chopped parsley if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently on the stovetop, adding a splash of milk or cream if needed.
- Avoid freezing as the texture may change upon thawing.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stove Top
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 450 Kcal
- Sugar: 1g
- Sodium: 250mg
- Fat: 40g
- Saturated Fat: 25g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 120mg