Ingredients:

  • 1 stick (8 Tablespoons) Unsalted Butter (115 grams)
  • 2 cloves Garlic (10 grams), finely minced or grated
  • 1 cup Heavy Cream (240 ml)
  • 1 ½ cups, packed Freshly Grated Parmesan (150 grams)
  • ½ teaspoon Kosher Salt (3 grams)
  • ¼ teaspoon Freshly Ground Black Pepper (1 gram)
  • Pinch Freshly Grated Nutmeg (0.2 grams)
  • ¼ cup Pasta Water (60 ml), optional

Instructions:

  1. Prep Ingredients: Grate the Parmesan finely using a Microplane. Mince the garlic.
  2. Melt Butter: Place the saucepan over medium-low heat. Melt the butter until just foamy. Do not let it brown.
  3. Infuse Garlic: Add the minced garlic to the melted butter and sauté gently for 30–60 seconds, until fragrant. Be vigilant—garlic burns quickly!
  4. Add Cream: Pour the heavy cream into the pan. Stir to combine with the butter and garlic.
  5. Gently Simmer: Increase the heat slightly to medium. Bring the cream mixture to a gentle simmer (small bubbles around the edge). Reduce the heat slightly and cook for 2–3 minutes, allowing the cream to slightly reduce and thicken.
  6. Remove from Heat: Crucially, remove the pan entirely from the burner. The heat must be moderated before adding the cheese to prevent it from splitting or clumping.
  7. Whisk in Cheese: Add the grated Parmesan to the warm cream mixture in three small batches. Whisk constantly and vigorously until each batch has completely melted and incorporated into a smooth, thick sauce.
  8. Adjust Consistency (Optional): If the sauce is too thick, slowly whisk in 1–2 tablespoons of reserved hot pasta water until the desired consistency is achieved.
  9. Season: Stir in the kosher salt, black pepper, and the pinch of freshly grated nutmeg. Taste and adjust seasoning as necessary.
  10. Toss and Serve: Toss the finished sauce immediately with hot, freshly cooked gluten-free pasta (fettuccine or linguine are ideal). Serve immediately with an extra grating of Parmesan.