Ingredients
About 1 cup of heavy whipping cream
1 stick of butter (about 1/2 cup)
9,000 cloves of garlic
3/4 cup of pecorino romano (microplaned)
1/2 cup of parmigiano reggiano (microplaned)
1tsp of fresh thyme (dry works too)
2 or 3 Tbsp of cream cheese. (not even half a package)
Pinch of red pepper flakes
Salt and pepper to taste
MSG (optional, but really punches up the flavor profile)
Method
Medium-low heat all the way.
Melt butter, add as much garlic as you like, and cook for a minute. We are extracting flavor from the garlic at this stage but do not want to achieve "browned butter".
Add heavy cream and cream cheese and incorporate until melted. Add cheeses and incorporate. Add red pepper flakes and thyme. No salt yet Bring to a low simmer and stir frequently, we don't want to boil the sauce because it can "break" and we don't want that. We are getting a decent amount of salt from the cheeses, but if you taste it at this stage, it is still "lacking" something. Add a dash of salt and taste. You want to under-salt this sauce because with white sauces, they get saltier the longer they stand and the more they develop. If you salt it to where you want before it's finished, by the time you serve it, it will taste over-salted. This is hard to describe, you just have to use your best judgment. You want to reduce the sauce a bit until it's nappe. Then I always finish my sauces off with a dash of MSG. It just brings everything together and enhances the flavor profile.
I always cook my pasta a minute or two shorter than what it calls for and add the pasta and the sauce together and let the pasta drink up the sauce for a few minutes so it really sticks to it.
Shove in face and be happy.
About 1 cup of heavy whipping cream
1 stick of butter (about 1/2 cup)
9,000 cloves of garlic
3/4 cup of pecorino romano (microplaned)
1/2 cup of parmigiano reggiano (microplaned)
1tsp of fresh thyme (dry works too)
2 or 3 Tbsp of cream cheese. (not even half a package)
Pinch of red pepper flakes
Salt and pepper to taste
MSG (optional, but really punches up the flavor profile)
Method
Medium-low heat all the way.
Melt butter, add as much garlic as you like, and cook for a minute. We are extracting flavor from the garlic at this stage but do not want to achieve "browned butter".
Add heavy cream and cream cheese and incorporate until melted. Add cheeses and incorporate. Add red pepper flakes and thyme. No salt yet Bring to a low simmer and stir frequently, we don't want to boil the sauce because it can "break" and we don't want that. We are getting a decent amount of salt from the cheeses, but if you taste it at this stage, it is still "lacking" something. Add a dash of salt and taste. You want to under-salt this sauce because with white sauces, they get saltier the longer they stand and the more they develop. If you salt it to where you want before it's finished, by the time you serve it, it will taste over-salted. This is hard to describe, you just have to use your best judgment. You want to reduce the sauce a bit until it's nappe. Then I always finish my sauces off with a dash of MSG. It just brings everything together and enhances the flavor profile.
I always cook my pasta a minute or two shorter than what it calls for and add the pasta and the sauce together and let the pasta drink up the sauce for a few minutes so it really sticks to it.
Shove in face and be happy.
