Ingredients:

  • 4 tablespoons (57g) unsalted butter
  • 1 cup (240ml) heavy cream
  • 1/2 cup (120ml) milk (whole milk preferred for richness)
  • 1 teaspoon (5ml) garlic powder
  • 1/4 teaspoon (1.25ml) ground nutmeg
  • 1/4 teaspoon (1.25ml) white pepper (or black pepper)
  • 1/4 teaspoon (1.25 ml) salt or to taste
  • 1 cup (100g) freshly grated Parmesan cheese
  • 1 tablespoon (8g) all-purpose flour (optional, for a slightly thicker sauce)

Instructions:

  1. Melt butter in a medium saucepan over medium-low heat.
  2. If using flour, whisk it into the melted butter until smooth, creating a roux. Cook for about 1 minute to remove the raw flour taste.
  3. Gradually whisk in the heavy cream and milk until smooth.
  4. Add garlic powder, nutmeg, white pepper, and salt. Whisk to combine.
  5. Bring the sauce to a gentle simmer over low heat, stirring occasionally, for about 5-7 minutes, or until it begins to slightly thicken.
  6. Remove the saucepan from the heat. Gradually whisk in the grated Parmesan cheese until completely melted and the sauce is smooth.
  7. Taste the sauce and adjust seasoning (salt, pepper) as needed. Serve immediately over cooked pasta.