Ingredients
Scale
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 8 ounces cream cheese, cubed
- 1 cup freshly grated Parmesan cheese
- Salt and white pepper, to taste
Instructions
- In a medium saucepan, melt butter over medium heat.
- Add minced garlic and sauté for 1–2 minutes, until fragrant.
- Gradually whisk in heavy cream, ensuring there are no lumps.
- Bring the mixture to a gentle simmer and cook for 3–4 minutes, stirring occasionally.
- Reduce heat to low and add cubed cream cheese. Whisk continuously until melted and fully incorporated.
- Stir in Parmesan cheese and season with salt and white pepper to taste.
- Simmer for an additional 2–3 minutes, until the sauce reaches the desired consistency.
- Serve immediately with your favorite cooked pasta or use as desired.
Notes
- To thin the sauce, add a bit more milk or cream.
- For a thicker consistency, simmer the sauce longer or add more Parmesan cheese.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on low heat, stirring often.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Simmering
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 330
- Sugar: 2g
- Sodium: 420mg
- Fat: 32g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 110mg