Melt the Butter and Sauté the Garlic
Begin by heating a medium saucepan over medium heat. Add the butter and let it melt fully before stirring in the minced garlic. Sauté the garlic for about 1–2 minutes, or until fragrant but not browned. Be careful not to burn the garlic, as it can turn bitter quickly.

Add the Flour to Create a Roux
Once the garlic is softened, sprinkle in the flour and stir constantly for about a minute. This helps create a roux that thickens the sauce and gives it a silky finish. It’s a key step for achieving that classic cream sauce consistency.

Pour in the Cream
Slowly whisk in the heavy cream while continuing to stir. This helps prevent any lumps and ensures the roux is fully incorporated. Let the mixture come to a gentle simmer, not a boil, and cook for 2–3 minutes until it starts to thicken slightly.

Incorporate the Cheese
Lower the heat and add the grated Parmesan cheese. Stir continuously until the cheese melts into the sauce, creating a smooth, thick texture. If the sauce seems too thick, you can add a splash more cream or a little milk to loosen it.

Season to Taste
Add salt, black pepper, and any optional seasonings such as red pepper flakes or Italian herbs. Taste and adjust as needed. Remove from heat once the sauce is fully combined and creamy.

Serve Immediately or Store for Later
Use the sauce immediately for best results, or let it cool slightly and store it in a sealed container in the refrigerator for up to 4 days.