Ingredients:

  • 1 pound (450g) pasta (such as spaghetti, fettuccine, or penne)
  • 4 tablespoons (56g) unsalted butter
  • 6-8 cloves garlic, minced (adjust to your garlic love!)
  • 1 cup (240ml) heavy cream
  • 1/2 cup (120ml) grated Parmesan cheese, plus more for serving
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt, or to taste
  • 2 tablespoons chopped fresh parsley, for garnish (optional)

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. While the pasta is cooking, melt butter in a large skillet over medium-low heat. Add minced garlic and sauté, stirring constantly, until fragrant and just beginning to turn golden (about 1-2 minutes). Do not burn the garlic!
  3. Pour in heavy cream and bring to a simmer, stirring occasionally. Reduce heat to low and simmer for 2-3 minutes to thicken slightly.
  4. Stir in Parmesan cheese, salt, and pepper. Whisk until the cheese is melted and the sauce is smooth.
  5. Add the cooked pasta to the skillet with the sauce. Toss to coat, adding a little of the reserved pasta water if needed to achieve desired consistency. Serve immediately, garnished with fresh parsley and extra Parmesan cheese.