Garlic Parmesan Sauce

A jar of thick, creamy sauce dotted with black pepper with a spoon in it.

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This easy, cheesy garlic parmesan cream sauce is my go-to sauce for pizza, pasta, and so much more! It comes together in no time with pantry-friendly ingredients like heavy cream, garlic, parmesan cheese, flour, and butter.

Prep Time10

Cook Time15

Total Time25

Servings: servings

Calories: 245kcal

Author: Karishma Pradhan

Ingredients

1 cup heavy cream
2 cloves garlic minced
Salt and black pepper to taste
1 teaspoon unsalted butter softened to room temperature*
1 teaspoon flour
1 ounce freshly grated parmigiano-reggiano cheese about ½ cup loosely packed grated cheese
Lemon zest optional | from about ½ lemon

US Customary - Metric

Instructions

Reduce the cream: In a small saucepan, add 1 cup heavy cream and 2 cloves garlic (minced). Add a small pinch of salt and a good amount of freshly ground black pepper, and set over medium-low heat.
Bring cream to a gentle simmer. Continue to simmer, stirring occasionally, until thickened slightly and reduced to ¾ cup, about 12 - 18 minutes total.
Make the beurre manié: Meanwhile, in a small bowl, mash 1 teaspoon unsalted butter and 1 teaspoon flour into a homogeneous paste with a frosting-like consistency.
Once the cream is reduced, whisk in the paste. Bring to a boil and stir frequently for 1 minute until the paste is fully incorporated and the sauce is thickened enough to coat the back of a spoon.
Add the cheese: Reduce the heat to low, then whisk in 1 ounce freshly grated parmigiano-reggiano cheese until fully incorporated. Season to taste with salt and pepper as needed.
Note: This sauce will need a good amount of salt to bring out the flavors of the parmesan!
Serve: Remove from the heat and serve as desired, with pasta, pizza, or as a dipping sauce. If you'd like, stir in lemon zest for a little added brightness.

Notes

* If I'm short on time, I'll stick the butter in the microwave for 5 - 10 seconds until softened.

Applications:

Pasta: This sauce is quite thick and rich on its own, so I always thin it out with a bit of pasta water when serving with pasta. I'd recommend 8 - 12 ounces fresh pasta (depending how rich and saucy you'd like it) or 6 - 8 ounces dried pasta.
Pizza: This should make enough for 3 - 4 (12-inch) pizzas.
Use as a dipping sauce, drizzle over potatoes, fold into mashed potatoes, add to cooked spinach for a "creamed spinach" like dish, the sky's the limit!

Nutrition