Step 1

Melt butter in 3-qt saucepan over low heat. If using fresh garlic, add this with the butter (don't let the garlic burn).

Step 2

Add cream cheese and continue to cook slowly over low heat, stirring constantly, until cheese is mostly melted (it may look like the sauce is broken or separated, but this is normal).

Step 3

Add heavy cream and spices and increase temperature to medium. Allow mixture to reach a low boil, stirring constantly, and then reduce heat and allow the sauce to simmer for about 15-20 minutes.

Step 4

Add Parmigianno Regianno and stir. Serve warm over pasta or use as a dip for breadsticks.

Step 5

Store leftover sauce in the refrigerator for 5-6 days.