Parmesan Cream Sauce in 15 Minutes

Instructions:

1. Place the butter in a skillet over medium heat. Once melted and bubbling, add the minced garlic and sauté for 30-60 seconds until fragrant and translucent. Note: Don't let the garlic brown or it will taste bitter.
2. Pour in the heavy cream and dry white wine. Increase heat slightly to bring the mixture to a gentle simmer.
3. Let the liquid bubble softly for 3-5 minutes, stirring occasionally, until the liquid reduces slightly and thickens. You'll see the bubbles get larger and slower.
4. Turn the heat down to low. This is the most important part. If the pan is too hot, the cheese will break.
5. Gradually whisk in the freshly grated Parmesan cheese one handful at a time.
6. Stir constantly until the cheese is completely melted and the sauce is cohesive and velvety.
7. Stir in salt and black pepper to taste. Taste it first, as some parmesan is saltier than others.
8. Garnish with chopped fresh parsley before serving.