Ingredients
4 tablespoons unsalted butter
1 teaspoon minced garlic
1 cup heavy cream
1 1/4 ounces Parmigiano-Reggiano, finely grated (1/2 cup)
Kosher salt and freshly ground pepper
Preparation
Melt butter in a saucepan over medium heat; bring to a simmer. Add garlic; cook 1 minute. Add cream; return to a simmer and cook, stirring occasionally, until reduced and thickened slightly, 6 to 8 minutes. Remove from heat. Add cheese and whisk until smooth. Season with salt and pepper. Let cool completely before using or storing. Sauce can be refrigerated in an airtight container up to 3 days (if too stiff to spread easily, rewarm slightly before using).
