Creamy Parmigiano-Reggiano Sauce
Toss this creamy sauce with hot cooked pasta, or drizzle it over steamed broccoli or roasted Brussels sprouts.
Total Timeunder 30 minutes
Make Ahead RecipeYes
Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, vegetarian
Taste and Texturecheesy, creamy, garlicky, rich
Type of Dishpasta sauce, sauces
- ½ cup Onion-Garlic Puree
- 1 cup whole milk
- 1 tablespoon cornstarch
- 1½ cup grated Parmigiano-Reggiano cheese
- Pinch of ground nutmeg
- Salt and freshly ground black pepper
Heat the Onion-Garlic Puree in a small saucepan over medium heat.
Meanwhile, in a small bowl, whisk the milk into the cornstarch.
Whisk the cornstarch mixture into the onion-garlic puree. Raise the heat to high and bring the mixture to a boil, whisking constantly. Then reduce the heat to low and continue to cook the sauce until it has thickened, about 1 minute.
Add the cheese and the nutmeg to the sauce and whisk until melted. Season with salt and pepper to taste. Serve, or store in a covered container in the refrigerator for up to 3 days.
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