Cream sauce

Heat olive oil (2 tbsp) in a deep skillet. Then add thinly sliced garlic (3-4 cloves) and sauté until golden brown.

After that, reduce the heat and pour in the cream (250 ml) into the skillet.

Add a bunch of thyme, freshly ground black pepper, and a little salt to taste.

Cook the sauce on low heat for a few minutes until the cream thickens and absorbs the flavors of the garlic and thyme. When the sauce reaches the desired consistency, remove the garlic and thyme so they don’t interfere with the finished dish.