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“This is the perfect consistency to hold on to pasta, don't omit the dryed thyme it is what makes this sauce and you may also add in a pinch cayenne pepper also if desired --- I'm a an extreme garlic-lover and I find that 1 heaping tablespoon is plenty for this recipe if you like an extreme garlic flavor then go ahead and use more! --- the recipe may easily be doubled but I suggest to keep the garlic at no more than about 1-1/2 tablespoons for a double recipe --- have plenty of mouthwash handy after this lol! :)”

Ingredients Nutrition

  • 3 tablespoons butter
  • 1 tablespoon minced fresh garlic (about 2 large cloves, minced)
  • 18-12 teaspoon dried thyme (rubbed between your fingers to release the flavor)
  • 2 tablespoons flour (for a slightly thicker sauce increase to 2-1/2 tablespoons)
  • 1 12 cups 18% table cream (can use half-and-half cream)
  • 12 cup heavy 35% cream
  • 12-34 cup grated parmesan cheese
  • seasoning salt (to taste) or white salt (to taste)
  • fresh ground black pepper (to taste)


  1. In a medium heavy-bottomed saucepan melt butter over medium-low heat.
  2. Add in the garlic and thyme; whisk for about 2 minutes (if your garlic is chopped instead of finely minced cook for 3 minutes watching closely not to burn the garlic).
  3. Add in flour and stir for 1 minute.
  4. Add in table cream and heavy whipping cream; bring to a boil and simmer over low heat, whisking constantly until thickened, about 2 minutes (do not allow to boil rapidly).
  5. Continue to simmer for about 2-3 minutes over low heat stirring continuously until bubbly and thickened.
  6. Mix in the Parmesan cheese; stir to melt the cheese (about 2 minutes).
  7. Season with salt and black pepper to taste.
  8. Serve over pasta and sprinkle with more Parmesan cheese.
  9. *Note* This sauce is best if eaten right away as it will become thicker upon standing.

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