Ingredients
– 4 tablespoons butter
– 1 clove garlic, minced (optional)
– 1 tablespoon flour (see notes)
– ¼ teaspoon salt (adjust to taste)
– ¼ teaspoon black pepper (plus more to taste)
– 2 cups heavy whipping cream
– 1 cup freshly grated Parmesan cheese
Instructions
1. In a large skillet over medium to medium-low heat, melt the butter. If using garlic, add it once the butter melts and sauté for about 1 minute until fragrant.
2. Whisk in the flour, salt, and black pepper, creating a smooth roux. Cook for about 2 minutes, until the mixture becomes a golden paste.
3. Gradually pour in the heavy cream while whisking constantly to prevent lumps. Keep whisking and let the sauce simmer gently for 4-5 minutes, adjusting the heat as needed.
4. Stir in the Parmesan cheese until melted and well incorporated, then remove the skillet from heat.
5. Continue whisking for another minute off-heat until the sauce thickens. Taste and adjust the seasoning with additional salt and black pepper if necessary.
6. Serve the sauce over your favorite pasta—fettuccine, penne, or any type—and garnish with fresh parsley if desired.