Ingredients:

  • 1 lb (450g) linguine or spaghetti
  • 1 tbsp (15ml) salt
  • 4 tbsp (56g) unsalted butter
  • 6 cloves (30g) garlic, minced
  • 1 cup (240ml) heavy cream
  • 1 cup (100g) freshly grated Parmesan cheese
  • ½ tsp (3g) cracked black pepper
  • ¼ tsp (1.5g) salt
  • 2 tbsp (30ml) fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook for 1 minute less than the package directions (al dente). Reserve 1 cup (240ml) of starchy pasta water before draining.
  2. While the pasta boils, melt the butter in a large skillet over medium-low heat. Add the minced garlic and sauté for 1–2 minutes until fragrant and translucent.
  3. Increase heat to medium. Pour in the heavy cream and bring to a gentle simmer for 3 minutes until it slightly thickens. Stir in the Parmesan cheese, salt, and black pepper, whisking constantly until the cheese is completely melted.
  4. Add the drained pasta directly into the skillet. Toss vigorously with tongs for 2 minutes. If the sauce feels too thick, splash in the reserved pasta water 1 tablespoon at a time until glossy. Fold in the fresh parsley just before serving.