Description
A rich and creamy garlic Parmesan sauce perfect for drizzling over Cacio e Pepe ravioli.
Ingredients
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.
- Pour in the heavy cream and bring to a gentle simmer, stirring frequently.
- Gradually whisk in the grated Parmesan cheese until melted and the sauce is smooth.
- Stir in the black pepper and salt, adjusting to taste. Let the sauce simmer for an additional 2-3 minutes until slightly thickened.
- Remove from heat and serve immediately over cooked Cacio e Pepe ravioli. Garnish with fresh parsley before serving.
Notes
- For a lighter version, substitute half of the heavy cream with low-fat milk.
- To add a kick, incorporate a pinch of red pepper flakes while simmering the sauce.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 320
- Sugar: 1g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 80mg