Ingredients:

  • 1 pound (450g) pasta (spaghetti, fettuccine, or linguine)
  • ½ cup (115g) unsalted butter
  • 6 cloves garlic, minced (about 2 tablespoons)
  • 1 cup (240ml) heavy cream
  • ½ cup (60g) grated Parmesan cheese, plus more for serving
  • ¼ cup (60ml) pasta water, reserved
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions:

  1. Cook pasta according to package directions until al dente. Reserve ½ cup pasta water before draining. Drain pasta and set aside.
  2. In a large skillet, melt butter over medium heat. Add garlic and sauté until fragrant, about 1-2 minutes. Don't let it brown!
  3. Stir in heavy cream and Parmesan cheese. Bring to a simmer, stirring constantly, until the cheese is melted and the sauce is smooth.
  4. If the sauce is too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency.
  5. Add the cooked pasta to the sauce and toss to coat. Season with salt, pepper, and red pepper flakes (if using). Serve immediately, garnished with fresh parsley and extra Parmesan cheese.