Description
A quick cheese sauce made on the stovetop with butter, heavy cream, cream cheese and parmesan.
Ingredients
Scale
- 1/2 cup (113 g) unsalted butter
- 3 cloves garlic, minced
- 8 oz (226 g) cream cheese, softened
- 1 1/2 cups (360 ml) heavy cream
- 8 oz (226 g) parmesan cheese, freshly grated
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Place a medium skillet or saucepan over medium heat.
- Add the butter and let it melt completely.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the cream cheese to the skillet. Whisk the mixture until the cream cheese melts into the butter. It will look lumpy at first.
- Pour in the heavy cream gradually while whisking constantly. Continue whisking until the sauce becomes smooth.
- Turn the heat to low. Add the grated parmesan cheese and stir gently until the cheese melts into the sauce.
- Season with the salt and black pepper.
- Remove the pan from the heat and serve right away over warm pasta.
Notes
- Have all your ingredients measured and ready before you start cooking. The sauce comes together very fast once the butter melts.
- Save half a cup of the starchy water when boiling your pasta. You can use it to thin the sauce if it thickens too much before serving.
- Use a whisk rather than a wooden spoon to ensure the cream cheese breaks down fully into the heavy cream.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian American