Garlic Parmesan Recipe

Prepare garlic

Peel and finely mince 3–4 medium garlic cloves (about 1 1/2–2 teaspoons minced). Set aside.

Melt butter and infuse

In a medium skillet or saucepan over medium heat, add 4 tablespoons unsalted butter and 1 tablespoon olive oil. Heat until butter is melted and begins to foam but not brown, about 1–2 minutes.

Cook garlic gently

Add the minced garlic to the pan and stir constantly for about 30–45 seconds until fragrant. Do not let it brown; if it starts to color, reduce heat.

Add flour

Sprinkle 1 teaspoon all-purpose flour over the garlic and fat, stirring to combine. Cook for 30 seconds to remove raw flour taste; this also helps slightly thicken the sauce.

Add milk and cream

Slowly whisk in 1 cup whole milk and 1 tablespoon heavy cream, pouring in a thin stream while whisking to avoid lumps. Increase heat to medium-high and bring mixture to a gentle simmer, whisking frequently, about 2–3 minutes until it begins to thicken slightly.

Add cheeses and season

Reduce heat to low and stir in 3 tablespoons finely grated Parmesan and 1 tablespoon grated Pecorino Romano (if using). Stir until melted and smooth. Season with 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1/4 teaspoon red pepper flakes (optional). Taste and adjust seasoning.

Adjust consistency

If sauce is too thick, thin with up to 2 tablespoons additional milk, adding 1 tablespoon at a time. If too thin, cook gently a further 1–2 minutes to reduce. Keep sauce warm on lowest heat, stirring occasionally.

Finish with herbs and lemon

Stir in 2 teaspoons finely chopped fresh parsley and 1/2 teaspoon lemon zest (if using) to brighten the sauce. Mix 2 tablespoons extra grated Parmesan into the sauce or reserve for sprinkling on finished dish.

Serve

Serve immediately over pasta, steamed vegetables, chicken, or bread for dipping. Garnish with extra grated Parmesan and a pinch of chopped parsley. Keep leftover sauce refrigerated in an airtight container for up to 3 days; reheat gently over low heat, stirring in a splash of milk to loosen if necessary.