Description
A rich and creamy garlic parmesan sauce that’s perfect for pasta or as a dip.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1/4 cup white or yellow onion, diced
- 1 clove garlic, minced
- 1 cup heavy whipped cream, room temperature (do not substitute milk)
- 1 + 1/4 cup freshly grated Parmigiano Reggiano (*see Note about cheese type)
- 1 tablespoon fresh lemon juice
- Kosher salt and ground black pepper, to taste
Instructions
- In a large skillet over medium-high heat, melt the butter. Add onion and cook until softened, about 5 minutes. Add the garlic and cook 1 minute.
- Slowly whisk in the heavy. Bring to a boil then immediately turn the heat down to a simmer. Whisk in the cheese then cook until melted and sauce has thickened, about 2-3 minutes.
- If your sauce gets too thick, stir in more cream.
- Remove from the heat then stir in the lemon juice and a big pinch of black pepper. Taste and adjust for seasoning. If it tastes bland, it’s not salty enough so add more cheese or kosher salt immediately. You can refrigerate for up to 3 days. It’ll be thick after being cold, so stir in more cream when you reheat it.
Notes
- Note about cheese type: Use high-quality Parmigiano Reggiano for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 1g
- Sodium: 250mg
- Fat: 27g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 80mg