Ingredients
Equipment
Instructions
- Finely grate the Parmesan. If serving with pasta, cook the pasta separately and reserve a mug of its cooking water before draining.
- Melt the butter in a medium saucepan over medium-low heat. Add the garlic and optional thyme; stir for 30–60 seconds, just until fragrant. Do not let the garlic brown.
- Stir in the heavy cream. Bring to a gentle simmer over medium-low heat, then reduce to low and cook for 3–5 minutes, stirring often. Avoid a hard boil.
- Take the pan off the heat. Add the Parmesan in several small handfuls, stirring until each addition melts before adding more. If needed, return briefly to very low heat while stirring.
- Stir in the pepper. Taste before adding salt. Loosen with warm pasta water a tablespoon at a time until the sauce coats a spoon, then toss with hot pasta and serve immediately. The sauce thickens as it stands.
Nutrition
Notes
Yield: Four generous pasta portions; this is not a four-cup yield. Pasta is not included in the ingredient quantities or timing.
Texture: Freshly grated Parmesan melts more smoothly than many pre-grated products. Keep the sauce below a hard boil. Thyme is optional for an herbed variation.
Storage: Refrigerate promptly in a covered container at 40°F or below and use within 3 days. Reheat gently, stirring and adding a little water as needed; heat leftovers to 165°F. The texture may be less smooth after reheating. Contains milk.
