Melt the butter and cream in a saucepan over medium heat, stirring so it doesn’t scald the bottom of the pot.
Add the garlic paste to the melted butter, and let the sauce simmer for 1-2 minutes.
Turn off the heat and stir in the Parmesan cheese gradually. Stir frequently as the cheese melts. Turn the heat back onto low if needed to continue melting the cheese, but don’t boil it.
Remove the sauce from the heat after the Parmesan has all melted. Your sauce should be creamy, rich, and perfect.
Toss with pasta and serve!
Notes
Heather’s Tips
The quality of cheese counts! Good-quality Parmesan cheese that you grate yourself will make a world of difference in the flavor of your sauce.
Don't boil the sauce or your cheese could separate.
If the sauce thickens too much upon cooling, a splash of pasta water can help restore its silky smoothness. The starch in the water emulsifies with the fats, creating the perfect consistency.
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.