Creamy Sauce with Parmesan (Printable Version)

Rich cream sauce featuring butter, garlic, and Parmesan. Perfect for pasta, chicken, and veggies.

# What You'll Need:

01 - 1 cup heavy cream

02 - 2 tablespoons unsalted butter

03 - 1/2 cup grated Parmesan cheese

04 - 2 cloves garlic, minced

05 - 1/4 teaspoon freshly ground black pepper

06 - 1/4 teaspoon salt, or to taste

07 - Pinch of freshly grated nutmeg (optional)

08 - 1 tablespoon finely chopped parsley or chives

01 - In a medium saucepan over medium heat, melt the butter.

02 - Add the minced garlic and sauté for 1 minute until fragrant without browning.

03 - Pour in the heavy cream and bring to a gentle simmer, stirring occasionally.

04 - Reduce heat to low and whisk in the Parmesan cheese until fully melted and sauce is smooth.

05 - Add salt, pepper, and nutmeg if desired. Simmer for 2 to 3 minutes, stirring frequently, until sauce thickens to preference.

06 - Remove from heat and stir in chopped parsley or chives if using.

07 - Serve immediately over pasta, chicken, or steamed vegetables.

01 -

It takes 15 minutes and uses pantry staples you probably already have, so dinner stops feeling like a project.
One pan, no complicated techniques, and the results feel fancy enough to serve to people you actually want to impress.
The sauce coats pasta like it was made for each other, and tastes so much better than anything from a jar.

02 -

Don't let the cream boil hard or boil uncovered for too long, or the fat and milk solids can separate and turn grainy—stay close and stir.
If your sauce seems too thick, whisk in a splash of pasta water or warm milk; if it's too thin, just let it simmer a bit longer and it will tighten up.

03 -

Have a whisk in your hand while the cream heats; the moment you add the cheese, you want to be ready to move quickly and keep everything smooth.
If you're nervous about timing, cook your pasta first, then make the sauce while the pasta drains; serve them together hot.