Garlic Parmesan Cream Sauce

“This rich and comforting garlic cream sauce showcases how simple ingredients can be transformed into a silky, flavourful pasta sauce. This sauce creates a smooth base that pairs beautifully with fresh pasta, seasonal vegetables, and roasted proteins.”

Difficulty

Intermediate

Yield

Serves 6-8

Ingredients

1/4 cup butter4 cloves garlic, finely minced1/4 cup all-purpose flour3 cups milk1 cup 35% cream1 cup parmesan cheese, finely grated1 teaspoon salt, or to taste1/2 teaspoon freshly ground black pepper Pinch of nutmeg (optional)2 tablespoons fresh herbs, such as basil, parsley, or chives, finely chopped (optional)

Equipment

Medium potChef's knifeCutting boardWhiskMeasuring cups and spoonsWooden spoonRaspTasting spoons

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Finely mince the garlic and grate the parmesan cheese. Measure all ingredients before beginning the sauce, as the cooking process moves quickly once the sauce begins.

Melt the butter in a medium saucepan over medium heat. Add the garlic and cook gently for 1 – 2 minutes until fragrant, being careful not to let the garlic brown.

Add the flour and whisk continuously to form a smooth paste. Continue cooking for 1 – 2 minutes to cook out the raw flour flavour.

Slowly add the milk while whisking constantly to prevent lumps from forming. Continue cooking until the sauce begins to thicken and coats the back of a spoon.

Add the cream and continue cooking gently until the sauce is smooth and creamy. Remove from heat and stir in the parmesan cheese. Season with salt, pepper, and nutmeg if using.

Toss with freshly cooked pasta, adding a splash of pasta water as needed to help the sauce coat the noodles evenly. Finish with fresh herbs, additional parmesan, or seasonal sautéed vegetables.