Ingredients:

  • 1 lb fettuccine or linguine
  • 1 tbsp sea salt
  • 4 tbsp unsalted butter, divided
  • 6 cloves fresh garlic, minced
  • 1 cup heavy cream
  • 0.5 cup freshly grated Parmesan cheese
  • 0.25 tsp ground white pepper
  • 0.5 cup reserved starchy pasta water
  • 2 tbsp fresh Italian parsley, finely chopped

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Cook the pasta for 8-10 minutes, or for 1-2 minutes less than the package directions until al dente.
  2. Before draining the pasta, reserve at least 1 cup of the starchy cooking water.
  3. In a large skillet over low-medium heat, melt 2 tablespoons of butter. Add minced garlic and sauté for 60 seconds until translucent and fragrant, ensuring it does not brown.
  4. Pour the heavy cream into the skillet and increase heat to medium. Simmer for 3 minutes to reduce slightly.
  5. Slowly whisk in the grated Parmesan cheese and white pepper until the sauce is smooth.
  6. Add the cooked pasta and 0.5 cup of reserved pasta water to the skillet. Toss vigorously to coat.
  7. Finish by adding the remaining 2 tablespoons of cold butter (Monte au Beurre technique) and parsley. Toss until glossy and serve immediately.