Step 1

In a large (high-sided) skillet or medium saucepan, add butter and melt, tossing the garlic in at the last minute, stirring constantly until fragrant.

Step 2

Note: If making pasta, now would be a great time to start your water boiling, be sure to salt it well, and boil pasta according to package directions. Once the sauce gets started, it doesn’t take long to make this sauce.

Step 3

Over medium heat, add the heavy cream to the sauted garlic, stirring to combine, and bring to a low simmer. Reduce heat to medium-low then stir in nutmeg (garlic powder, if not using fresh garlic), salt, and pepper.

Step 4

Remove pan from heat, and stir in shredded parmesan cheese until melted and the sauce is thickened. Garnish with chopped parsley, take a taste, and if needed stir in a little more salt.

Step 5

Reserve 1/2 cup of pasta sauce, then drain pasta and pour sauce over pasta and toss. Or serve individual servings, spooning the desired amount of sauce over top of the pasta.

Step 6

If the sauce is too thick (it will thicken as it cools), reserve about ½ cup of pasta water and stir in a tablespoon at a time. The starches in the pasta water will help thin the sauce but not too thin.