Ingredients:

  • 4 tbsp unsalted butter
  • 4 cloves fresh garlic, minced
  • 1/2 tsp red pepper flakes
  • 1 cup heavy cream
  • 1/2 tsp sea salt
  • 1/2 tsp freshly cracked black pepper
  • 1/4 tsp onion powder
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • 1 tbsp fresh Italian parsley, finely chopped
  • 1 tsp fresh lemon juice

Instructions:

  1. Melt the butter. Place your 4 tbsp unsalted butter in a saucepan over medium low heat until it begins to foam and hiss. Note: This removes excess water.
  2. Infuse the garlic. Add the 4 cloves of minced garlic and 1/2 tsp red pepper flakes. Cook for 2 minutes until the kitchen smells like a dream and garlic is golden.
  3. Whisk in aromatics. Stir in 1/2 tsp sea salt, 1/2 tsp black pepper, and 1/4 tsp onion powder.
  4. Pour the cream. Slowly add the 1 cup heavy cream while whisking constantly.
  5. Simmer gently. Let the mixture reach a bare simmer for 3 minutes until tiny bubbles form around the edges. Note: Do not let it reach a rolling boil.
  6. Add the cheese. Remove the pan from the heat and sprinkle in the 1/2 cup freshly grated Parmigiano Reggiano.
  7. Emulsify the sauce. Whisk vigorously for 1 minute until the cheese is fully incorporated and the sauce is velvety.
  8. Brighten the flavor. Stir in the 1 tsp fresh lemon juice and 1 tbsp fresh Italian parsley.
  9. Rest the sauce. Let it sit for 2 minutes; it will thicken significantly as it cools slightly.
  10. Toss and serve. Pour over your favorite protein or pasta immediately for the best cling.