Creamy Parmesan Sauce Recipe

Name: Dal Granos Creamy Parmesan Sauce Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 3 tbs unsalted butter; 2 count garlic cloves, minced; 2 tsp all-purpose flour; 1 cups whole milk; 1 cups heavy cream; 1.25 cups freshly grated Parmesan cheese; 0.25 cups freshly grated Pecorino Romano (optional); 0.75 tsp Kosher salt; 0.5 tsp freshly ground black pepper; 0.125 tsp freshly grated nutmeg; 0.5 tsp lemon zest (optional, for brightness); 2 tbs fresh parsley, finely chopped (for garnish)

Inspired by Dal Grano

Time20m

Serves4

Make Creamy Parmesan Sauce Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Creamy Parmesan Sauce

3 tbs Unsalted butter

2 count Garlic cloves, minced

2 tsp 00 bread flour

1 cups whole milk

1 cups Heavy cream

1 1/4 cups Freshly grated Parmesan cheese

1/4 cups freshly grated Pecorino Romano (optional)

3/4 tsp Kosher salt

1/2 tsp freshly ground black pepper

1/8 tsp freshly grated nutmeg

1/2 tsp lemon zest (optional, for brightness)

2 tbs fresh parsley, finely chopped (for garnish)

Method

Creamy Parmesan Sauce

Prep

Grate the Parmesan (and Pecorino if using) finely and set aside. Mince the garlic and finely chop the parsley. Measure out milk and cream, and have salt, pepper, and nutmeg ready.

Make a light roux

In a medium saucepan set over medium heat, melt the unsalted butter until foaming but not browned (about 1 minute). Add the minced garlic and cook, stirring constantly, for 30–45 seconds until fragrant. Sprinkle the all-purpose flour over the garlic-butter and cook, stirring continuously, for 1 minute to eliminate the raw flour taste. Do not let the mixture color significantly.

Add liquids and thicken

Slowly whisk in the whole milk, adding it in a thin stream while whisking to avoid lumps. Once incorporated, whisk in the heavy cream. Increase heat to medium-high and continue whisking until the mixture comes to a gentle simmer and begins to thicken, about 3–5 minutes. Reduce heat to low.

Incorporate cheeses

Off the heat (or with the burner on the lowest setting) add the grated Parmesan and optional Pecorino in small handfuls, stirring or whisking until each addition melts and the sauce becomes smooth. Keep the sauce warm on the lowest heat; do not boil after adding cheese to prevent separation.

Season and finish

Taste and season with kosher salt (start with 3/4 tsp), freshly ground black pepper, and a light grating of nutmeg. Stir in the optional lemon zest for brightness if using. If the sauce is too thick, whisk in up to 2 tablespoons (30 ml) of extra milk to reach desired consistency. If too thin, simmer gently for 1–2 minutes while stirring to reduce slightly.

Serve

Toss the warm sauce with freshly cooked pasta (fettuccine, tagliatelle, or your fresh homemade pasta) immediately so the pasta and sauce marry. Garnish with chopped parsley and additional grated Parmesan at the table. Serve immediately.

Storage & Reheating

Store leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring constantly and adding a splash of milk or cream (1–2 tbs) to restore creaminess. Avoid boiling.