This Parmigiano sauce is that warm, luscious hug you just need during these cold and dark days. I love that it just takes a few minutes to make such a wonder, bursting with flavor and dense.
I use the alpro cooking cream because I feel it’s lighter than dairy cream for cooking, but you can use whichever you want. I didn’t try it with milk – it might stay a bit too liquid but if that’s the case you can add a bit of flour/maizena to get it denser. The consistency you are looking for is the same as bechamel sauce, but it’s up to your preference if you prefer it ticker or more liquid. It works very well with gnocchi, pasta and rice. Even a piece of toasted bread haha ;D
If you are not a fan of Parmigiano, or just feel like experimenting, you can definitely try other cheeses or even mixes, like grana, or add some pecorino for that tangy spike. Let me know if you try different combinations and how they turn out! 😀
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