Ingredients:

  • 12 ounces (340 grams) Dried Pasta (Fettuccine or Linguine)
  • 1 Tbsp Coarse Salt (for boiling water)
  • 4 Tbsp (60 grams) Unsalted Butter
  • 4 large cloves Fresh Garlic, finely minced or pressed
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 ½ cups (350 ml) Heavy Cream (35% fat content)
  • ¾ cup (minimum) Reserved Pasta Water
  • 1 cup (115 grams) Freshly Grated Parmesan Cheese (packed)
  • Fine Sea Salt (To taste)
  • 2 Tbsp Fresh Parsley (optional garnish), chopped

Instructions:

  1. Mise en Place: Grate the Parmesan and mince the garlic. Have the cream and butter measured out and ready.
  2. Boil the Pasta: Bring a large pot of heavily salted water to a rolling boil. Cook the pasta until just shy of al dente (about 1 minute less than package directions).
  3. Reserve the Water: Before draining, scoop out at least 1 cup (240 ml) of the starchy cooking water. Drain the pasta and set aside.
  4. Sauté the Aromatics: Melt the butter in the wide skillet over medium-low heat. Add the minced garlic and black pepper. Sauté gently for 60-90 seconds until fragrant—do not let the garlic brown or it will turn bitter.
  5. Simmer the Cream: Pour in the heavy cream. Bring the mixture up to a gentle simmer and cook for 3-5 minutes, stirring occasionally, until it has slightly reduced and thickened.
  6. Emulsify the Base: Whisk in the reserved hot pasta water, a splash at a time, until the sauce appears smooth, glossy, and noticeably thicker (like thin custard). Reduce heat to the absolute lowest setting.
  7. Remove from Heat: Crucially, take the skillet completely off the heat source.
  8. Incorporate the Cheese: Slowly sprinkle the freshly grated Parmesan into the sauce while continuously whisking vigorously. Continue whisking until the cheese is completely melted and incorporated into a smooth, luxurious sauce.
  9. Toss the Pasta: Add the semi-cooked, drained pasta to the skillet. Use tongs to toss thoroughly until every strand is evenly coated in the creamy sauce. The residual heat will finish cooking the pasta to perfect al dente.
  10. Taste and Serve: Adjust seasoning with fine sea salt if necessary. Serve immediately with extra black pepper and a scattering of fresh parsley.