Ingredients:

  • 4 tablespoons unsalted butter
  • 3 cloves fresh garlic, minced
  • 1 small shallot, finely minced
  • 1.5 cups heavy whipping cream
  • 0.25 cup starchy pasta water
  • 1 cup freshly grated Parmesan cheese
  • 1 pinch freshly grated nutmeg
  • 0.5 teaspoon sea salt
  • 0.25 teaspoon white pepper
  • 1 tablespoon fresh parsley, finely chopped

Instructions:

  1. Melt the butter in a large skillet or saucier over medium heat until it foams. Add the minced garlic and shallots, sautéing for 60-90 seconds until fragrant and translucent but not browned.
  2. Slowly pour in the heavy cream while whisking constantly. Bring to a gentle simmer and allow to reduce for 3–5 minutes until the liquid is thick enough to coat the back of a spoon.
  3. Remove the pan from the heat. Gradually whisk in the grated Parmesan cheese and nutmeg until smooth. Add reserved pasta water one tablespoon at a time to achieve desired silkiness.
  4. Season with sea salt and white pepper. Toss with cooked pasta, garnish with fresh parsley, and serve immediately.