Lemon Alfredo Sauce

1. Melt butter in a 10-inch skillet over medium heat. Once butter is foamy, add garlic, pepper, salt, and nutmeg. Cook and stir until garlic is fragrant, about 30 seconds.

2. Gradually whisk in cream, stirring constantly, to incorporate cream into butter. Drizzle in lemon juice, then add lemon zest, while stirring constantly. Keep stirring until sauce coats the back of a spoon, 3 to 5 minutes.

3. Remove from heat and stir in grated Pecorino Romano and Parmesan cheeses. Taste and adjust seasoning, if necessary. Serve garnished with parsley.

Grated cheese

Use blocks of Parmesan and Pecorino Romano cheeses. Pre-shredded cheese may clump in the sauce from added anti-caking agents.

If using as a pasta sauce, you may thin a thick sauce by adding the pasta cooking water, about 2 tablespoons at a time, until thinned to your liking. If the sauce for vegetables is too thick, add a tablespoon of cream, stirring, until the desired consistency is achieved. To thicken the sauce, stir in additional grated cheese until melted and the desired consistency is achieved.