1. Place garlic, white wine and a squeeze of lemon juice in a small heavy-based saucepan and simmer for 2-3 minutes to burn off the alcohol.
2. Stir in the cream, nutmeg, pepper and Parmigiano Reggiano rind (if available) and simmer for 5 minutes. Remove rind and discard.
3. Melt in the Parmigiano Reggiano followed by enough cornflour to thicken.
4. Taste and add further seasoning if necessary.
5. Serve with plenty of crunchy bread.
Recipe courtesy of Parmigiano Reggiano