Description
A rich and creamy sauce made with Parmigiano Reggiano, perfect for pasta or drizzling over vegetables.
Ingredients
Scale
- 1/4 cup unsalted butter
- 1/4 cup white or yellow onion, diced
- 1 clove garlic, minced
- 1 cup heavy whipped cream, room temperature (do not substitute milk)
- 1 + 1/4 cup freshly grated Parmigiano Reggiano
- 1 tablespoon fresh lemon juice
- Kosher salt and ground black pepper, to taste
Instructions
- In a large skillet over medium-high heat, melt the butter.
- Add onion and cook until softened, about 5 minutes.
- Add the garlic and cook 1 minute.
- Slowly whisk in the heavy cream. Bring to a boil then immediately turn the heat down to a simmer.
- Whisk in the cheese then cook until melted and sauce has thickened, about 2-3 minutes. Note: Pull the sauce before it’s fully done because it’ll thicken as it cools.
- If your sauce gets too thick, stir in more cream.
- Remove from the heat then stir in the lemon juice and a big pinch of black pepper.
- Taste and adjust for seasoning. If it tastes bland, it’s not salty enough, so add more cheese or kosher salt as needed.
- You can refrigerate for up to 3 days; it will be thick after being cold, so stir in more cream when you reheat it.
Notes
- For best flavor, use freshly grated Parmigiano Reggiano.
- This sauce can be served over pasta, as a drizzle over vegetables, or used as a base for other dishes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 1g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 100mg