Makes enough sauce for about 2 cups / 250 g of dry pasta.
Ingredients
1/2 cup / 113 g butter
2 cups / 250 ml heavy cream
2 cups / 180 g grated Parmesan cheese
3 garlic cloves
1/2 tsp Italian seasoning
salt
pepper
Instructions
1. Start by melting the butter in a large sauté pan over low heat. 2. Add in the cream and mix using a whisk (stirring with a regular spoon might cause the sauce to separate). 3. Add in 1/2 cup pasta water (or 1/2 cup stock, or 1/2 cup whole milk), raise heat to medium-low, and let simmer for about 5 minutes, until the sauce comes together. 4. Stir in the parmesan cheese until it is almost completely melted. 5. Remove from the heat and add freshly ground black pepper and Italian seasoning (Check out our recipe for Homemade Italian Seasoning here!). Serve right away.
*The recipe should amount to a creamy, thick sauce, however, if your sauce is too thin please check out our article on how to thicken sauces here. **If you need to reheat the sauce, please do so over low heat, or even better, using the bain-marie technique detailed here.
