Ingredients
Sauce Ingredients
- 2 Tbsp. butter
- 4 garlic cloves, grated with a microplane
- 2 Tbsp. all-purpose flour
- 2 cups half and half (not fat free)
- Zest of 1 lemon (about 1 tsp.)
- 2 Tbsp. fresh lemon juice
- 1/3 cup grated Parmesan cheese
- 1 Tbsp. finely chopped parsley
- Kosher salt, to taste
- Fresh black pepper, to taste
Instructions
- Melt Butter and Cook Garlic: In a 12-inch non-stick skillet over medium heat, melt the butter. Add the grated garlic and cook for 30 seconds, stirring constantly until fragrant.
- Add Flour and Cook: Stir in the all-purpose flour and cook for 1 minute or until lightly golden, stirring constantly to avoid burning and to cook off the raw flour taste.
- Incorporate Half and Half: Gradually add the half and half while stirring continuously. Season with kosher salt and freshly ground black pepper. Reduce heat to medium-low and cook until the sauce thickens, about 1-2 minutes, whisking out any lumps to ensure a smooth texture. The sauce should coat the back of a spoon.
- Add Lemon and Cheese: Whisk in the fresh lemon juice and lemon zest. Stir in the grated Parmesan cheese and finely chopped parsley until the cheese melts into the sauce. Serve immediately over your favorite pasta.
Notes
- Use fresh garlic for the best flavor and avoid pre-minced garlic.
- Do not use fat-free half and half, as the fat content is necessary for a creamy sauce.
- Adjust lemon juice and zest to taste for desired acidity.
- Serve immediately for optimal texture; if reheating, do so gently over low heat to prevent curdling.
- This sauce pairs beautifully with fettuccine, linguine, or spaghetti.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
