Ingredients
Scale
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 2 cloves garlic, minced
- 1 cup freshly grated Parmesan cheese
- Juice and zest of 1 large lemon
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (optional)
Instructions
- Start by melting the butter in a saucepan over medium heat. Once melted, add the minced garlic and sauté until fragrant, about 1 minute.
- Pour in the heavy cream and stir well to combine. Let it simmer gently for 3-4 minutes, allowing the sauce to thicken slightly.
- Add the lemon juice and zest into the sauce, stirring continuously. Season with salt and black pepper to taste.
- Gradually add the Parmesan cheese, stirring until melted and smooth. Adjust with a splash of pasta water for a creamier texture if necessary.
- Serve over cooked pasta, garnished with chopped parsley for added flavor and color.
Notes
- Use freshly grated Parmesan for the best flavor and authentic taste.
- Adjust the lemon juice and zest to match your preferred tanginess.
- For a healthier version, substitute heavy cream with Greek yogurt or half-and-half.
- This sauce can be made ahead and reheated gently, adding extra lemon juice if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 250 kcal Kcal
- Sugar: 1g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0.5g
- Protein: 8g
- Cholesterol: 75mg