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Add salted butter to a skillet over medium heat.
Once melted, add garlic and stir.
Cook for 2–3 minutes or until garlic is fragrant and starting to get tender—do not let it get crispy.
Slowly pour in the heavy cream, whisking as you pour, to help emulsify it into the butter.
Let the sauce gently bubble and thicken for about 8 minutes or so.
Slowly stir in the freshly grated parmesan cheese, a little at a time, to create a rich and luscious cream sauce.
Season with salt and fresh cracked pepper and let simmer until desired consistency is reached.
Remove from heat and use for dipping, for pasta, or as a base for pizzas.