Start to finish: 25 minutes

4 cloves garlic, minced
1 tablespoon butter
1 tablespoon olive oil
4 cups (16 oz.) grated fresh Parmesan cheese
3 cups heavy cream
1/2 tsp. black pepper
1/4 teaspoon grated fresh nutmeg
1/2 cup fresh flat-leaf parsley

In a large saucepan, cook garlic in hot butter and olive oil over medium heat about 1 minute or until tender; reduce heat to low.
Add Parmesan cheese, cream, pepper, and nutmeg. Cook and whisk over low heat 10 to 15 minutes or until cheese is melted and sauce is smooth.
Toss with hot cooked pasta. Sprinkle with parsley. Serve alone or with sauteed chicken breast.

Makes about 4 cups.

From Magnolia Journal no. 8, fall 2018