Ingredients:

  • 1 lb fettuccine or linguine
  • 1 tbsp salt
  • 4 tbsp unsalted butter
  • 6 cloves garlic, minced
  • 2 cups heavy cream
  • 1 cup Parmesan cheese, freshly grated
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Bring a large pot of water with 1 tbsp salt to a rolling boil. Add the 1 lb fettuccine or linguine and cook until just al dente, typically 1–2 minutes less than the package directions. Reserve 1 cup of starchy pasta water before draining the pasta.
  2. In a wide skillet over medium-low heat, melt 4 tbsp unsalted butter. Add 6 cloves of minced garlic and sauté for 2–3 minutes, stirring constantly until fragrant and translucent but not browned.
  3. Pour 2 cups of heavy cream into the skillet and increase heat to medium. Bring to a gentle simmer and cook for 3–5 minutes until the sauce thickens slightly and coats the back of a spoon. Stir in 1/2 tsp salt and 1/4 tsp ground black pepper.
  4. Reduce heat to low. Gradually whisk in 1 cup of freshly grated Parmesan cheese until completely melted and smooth. Fold in the cooked pasta, tossing vigorously to coat. If the sauce is too thick, add the reserved pasta water one tablespoon at a time until a velvety consistency is reached.
  5. Garnish with 2 tbsp of chopped fresh parsley and serve immediately.