Ingredients:

  • 2 cloves garlic, minced
  • 1 tbsp unsalted butter
  • 1/2 tsp red pepper flakes
  • 1 cup heavy whipping cream
  • 1/2 cup grated Parmigiano Reggiano
  • 1/4 cup starchy pasta water
  • 1/2 cup basil pesto
  • 1/2 tsp lemon zest
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Melt 1 tbsp unsalted butter in a large skillet over medium heat until it bubbles.
  2. Add 2 cloves minced garlic and 1/2 tsp red pepper flakes. Cook for 1 minute until the garlic is fragrant and translucent but not browned.
  3. Pour in 1 cup heavy whipping cream and 1/4 tsp each of salt and black pepper.
  4. Bring the cream to a gentle simmer for 2-3 minutes until it slightly thickens and coats the back of a spoon.
  5. Lower the heat and whisk in 1/2 cup grated Parmigiano Reggiano. Adding cheese over high heat can cause it to become stringy.
  6. Slowly whisk in 1/4 cup starchy pasta water. Watch for the sauce to become glossy and smooth.
  7. Remove the pan from the heat and fold in 1/2 cup basil pesto. Residual heat is enough to warm the pesto without killing its bright color.
  8. Stir in 1/2 tsp lemon zest until the aroma of citrus is clearly noticeable.
  9. Toss your cooked noodles directly into the pan.
  10. If the sauce is too thick, add one extra tablespoon of pasta water at a time until it reaches a velvety consistency.