Make the sauce

1 batch makes about 280 g — enough for 2 New York pies

1batch

Combine cream and garlic in a small saucepan. Bring to a bare simmer over low heat and cook 8–10 min until thickened slightly and garlic is sweet. Off heat, whisk in parmesan, salt, pepper, and optional thyme. Cool completely before use — sauce thickens further as it cools.

Heavy cream

200 g

Garlic cloves, finely minced or confit8–10 cloves

30 g

Parmigiano-Reggiano, finely grated

50 g

Fine sea salt

2 g

Black pepper

1 g

Fresh thyme leavesOptional

1 g