Instructions
- In a medium saucepan, melt Butter over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and has a nutty aroma (about 5-7 minutes). Be careful not to burn it.
- Add Garlic and sauté for 30 seconds, until fragrant.
- Deglaze the pan with White Wine, scraping up any browned bits from the bottom. Let simmer for 2 minutes, until the wine has reduced slightly.
- Pour in Heavy Cream and bring to a simmer, stirring occasionally.
- Reduce heat to low and gradually whisk in Parmigiano-Reggiano until melted and smooth.
- Stir in Nutmeg, Lemon Zest, Salt, and White Pepper.
- Continue to simmer for 5 minutes, stirring frequently, until the sauce has thickened slightly.
- Serve immediately over your favorite pasta.
