Heat 2 tablespoons of olive oil in a large skillet.
Peel the garlic cloves and squeeze them with the blade of a knife to open them slightly.
Fry them in golden olive oil.
Add the cream and half a container of cooking cream and bring to a boil.
Add black pepper, salt and nutmeg.
Add a tablespoon of balsamic vinegar, or to taste.
Tear the 6-7 basil leaves with your hands and throw in the pan. It is recommended to add them at the end, so they stay alive and fresh.
Continue to reduce the sauce until it thickens.
It’s ready!
Serve with a gnocchi dish or fettuccine.