Yields: About 1-1.5 cups
Prep. time: 10 minutes
Cooking time: 10-15 minutes
- 1 tbsp. butter
- 4 garlic cloves, minced
- 1 small onion, finely chopped
- Approx. 1/4 cup chicken stock/broth
- 1 cup heavy cream
- 1/2-3/4 cup shredded/grated Pecorino-Romano cheese
- 1/2 tsp. white pepper (or more, to taste)
- 1 tbsp. dried basil (or more, to taste)
- 1 tsp. dried oregano (or more, to taste)
- Salt and pepper, to taste
- Cornstarch (mixed with water; as needed)
In a medium pot over medium-low heat, melt the butter, then add the garlic and onion and cook for approx. 3-4 minutes, until the mixture is fragrant and slightly soft. Add the chicken stock, then slowly whisk in the heavy cream and increase the heat to medium. When the mixture starts to bubble slightly around the edges, slowly add in the cheese, whisking constantly. Increase the heat slightly and continue to whisk until the cheese is almost completely melted. Whisk in a little regular milk if the mixture seems a little thick or lumpy. Add the white pepper, basil, oregano, salt, and pepper and whisk to combine. Let the mixture cook over medium to medium-high heat until thickened. If it seems a little thin, add a little bit of cornstarch (mix about 1 tsp. cornstarch with about 2 tbsp. cold water, then add it to the sauce). Serve over chicken, pasta, rice, vegetables, potatoes, etc.
This sauce is creamy, salty, cheesy, and surprisingly light despite the heavy cream. It may seem quite salty and strong when tasted straight from the pot, but once tossed with warm pasta or poured over roasted red potatoes or a grilled chicken breast, it's absolutely perfect—bright and flavorful. We had it as a pasta sauce, tossed with pieces of sauteed chicken, whole wheat farfalle pasta, and grilled vegetables (squash, zucchini, bell peppers, cherry tomatoes, and onion) and it was ridiculously tasty. We had some sauce leftover, so we ate it over breaded chicken breasts and roasted new potatoes the next night, and it worked so well. Despite being a cream sauce, its bright, cheesy flavor works well in warm weather dishes.