Ingredients:

  • 1 pound (450g) penne pasta
  • 6 tablespoons (85g) unsalted butter, cut into pieces
  • 2 cloves garlic, minced (about 1 teaspoon)
  • 1 ½ cups (360ml) heavy cream
  • 1 cup (100g) freshly grated Parmesan cheese, plus more for serving
  • ¼ teaspoon freshly ground black pepper
  • Salt to taste
  • Optional: Pinch of freshly grated nutmeg

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. While the pasta cooks, melt the butter in a large skillet or saucepan over medium-low heat. Add the minced garlic and sauté until fragrant, about 1 minute. Be careful not to brown the garlic.
  3. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally. Reduce the heat to low and simmer for 5-7 minutes, or until the cream has slightly thickened.
  4. Remove the skillet from the heat. Gradually whisk in the grated Parmesan cheese, a little at a time, until it is completely melted and the sauce is smooth and creamy.
  5. Season the sauce with salt and black pepper. Add a pinch of nutmeg, if desired. Add the drained pasta to the sauce and toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches the desired consistency.
  6. Serve the penne Alfredo immediately, garnished with additional grated Parmesan cheese.