Ingredients:

  • 12 ounces (340 g) spaghetti or fettuccine
  • Salt (for pasta water)
  • 2 tablespoons (30 ml) olive oil
  • 3 cloves garlic, minced
  • 1 cup (240 ml) heavy cream
  • ½ cup (50 g) grated Parmesan cheese
  • Salt and pepper, to taste
  • ½ cup (15 g) fresh basil, chopped
  • ¼ cup (10 g) fresh parsley, chopped
  • 2 tablespoons (5 g) fresh chives, chopped
  • Zest of 1 lemon (optional)

Instructions:

  1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve about 1 cup (240 ml) of pasta water before draining.
  2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant and slightly golden (do not burn).
  3. Add heavy cream to the skillet, stirring to combine. Bring to a simmer; then stir in the grated Parmesan cheese until melted and smooth.
  4. Toss the drained pasta into the creamy sauce. Add reserved pasta water gradually to reach desired sauce consistency.
  5. Stir in chopped basil, parsley, and chives. Season with salt, pepper, and lemon zest (if using) to taste.
  6. Divide into plates and garnish with additional herbs or grated Parmesan, if desired.