Pasta Garlic Cream Sauce

• 1 1/4 c heavy cream, room temperature
• 1/3 c chicken/vegetable stock
• 1/3 c dry white wine
• 1/3 c Parmesan cheese, grated
• 2.5 T unsalted butter
• 1 bulb garlic
• 1 T fresh parsley, finely diced
• 1/8-1/4 t ground nutmeg
• salt & pepper to taste
• olive oil

1. Roast garlic:
   1. Slice tip off garlic bulb to expose all cloves.
   2. Drizzle with olive oil.
   3. Wrap in foil.
   4. Bake in oven at 355F for 45-60 minutes or until knife tender, golden brown, and caramelized.
   5. Let cool a few minutes.
   6. Peel.
   7. Sprinkle with pinch of salt and mash.
2. Brown or melt butter.
3. Cook sauce:
   1. Add roasted garlic to pan and stir to combine with butter for 30 seconds.
   2. Pour in wine and simmer for 2-3 minutes.
   3. Add stock and cream.
   4. Add parsley, nutmeg, pinch of salt & pepper.
   5. Simmer until sauce starts to thicken, around 5 minutes.
   6. Mix in Parmesan.

We made this on 2021-08-28. We used vegetable stock and 2 bulbs of garlic instead of 1. We just melted the butter rather than brown it. It tasted excellent but was thin. We probably need to cook longer to thicken up. I would like to try browning the butter also.