Ingredients:

  • 4 tbsp Unsalted Butter (56g)
  • 5 cloves Fresh Garlic, minced (15g)
  • 1 tsp Italian Seasoning
  • 0.5 tsp Crushed Red Pepper Flakes
  • 2 tbsp All-Purpose Flour (15g)
  • 1 cup Heavy Cream (236g)
  • 0.5 cup Whole Milk (122g)
  • 0.5 cup Low-Sodium Chicken Broth (122g)
  • 1 cup Freshly Grated Parmigiano-Reggiano (90g)
  • 0.5 tsp Sea Salt
  • 0.25 tsp Cracked Black Pepper
  • 1 tbsp Fresh Parsley, finely chopped (4g)

Instructions:

  1. Melt the butter in a heavy-bottomed saucepan over medium-low heat. Add the minced garlic and 0.5 tsp crushed red pepper flakes. Sizzle for 2 minutes until fragrant and translucent, ensuring it does not brown. Stir in the Italian seasoning and red pepper flakes.
  2. Stir in 1 tsp Italian seasoning and 2 tbsp all purpose flour. Whisk 1 minute until the mixture looks like wet sand. This cooks out the raw flour taste.
  3. Slowly pour in 0.5 cup low sodium chicken broth while whisking constantly. Add 1 cup heavy cream and 0.5 cup whole milk in a steady stream. Whisk 3 minutes until the sauce begins to bubble and thicken.
  4. Reduce heat to low and stir in 1 cup freshly grated Parmigiano Reggiano. Whisk 1 minute until the cheese has completely melted and the sauce is glossy.
  5. Remove from heat immediately. Stir in 0.5 tsp sea salt, 0.25 tsp black pepper, and 1 tbsp fresh parsley. Serve 1 minute until the flavors have melded together.