Description
A rich and creamy garlic Parmesan sauce perfect for drizzling over Cacio e Pepe Ravioli.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon black pepper
- 1 teaspoon salt (or to taste)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- In a large skillet, melt the butter and olive oil over medium heat.
- Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.
- Pour in the heavy cream and bring to a gentle simmer, stirring frequently.
- Gradually whisk in the grated Parmesan cheese until melted and smooth.
- Stir in the black pepper and salt, adjusting to taste.
- Remove from heat and let the sauce cool slightly before serving over cooked cacio e pepe ravioli.
- Garnish with chopped fresh parsley before serving.
Notes
- For a lighter version, substitute half of the heavy cream with low-fat milk or a non-dairy alternative.
- Add sautéed mushrooms or spinach to the sauce for extra flavor and nutrition.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 80mg