Ingredients:

  • 6 Tbsp Unsalted Butter
  • 1/2 cup Heavy Cream (35% fat)
  • 1 large Garlic clove (lightly crushed)
  • 5 cups Freshly Grated Parmigiano-Reggiano (packed)
  • 1/2 tsp Freshly Ground Black Pepper
  • Salt to taste
  • 1/2 to 3/4 cup Reserved Starchy Pasta Water

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil for your pasta. Cook pasta al dente, then reserve at least 1 cup of the cooking water before draining. Grate all the cheese.
  2. Melt the butter in a large, deep skillet over medium-low heat. Add the lightly crushed garlic clove and gently sauté for 2–3 minutes until fragrant. Do not brown the garlic.
  3. Remove and discard the garlic clove. Pour in the heavy cream. Bring the mixture to a very gentle simmer, stirring occasionally, for about 2 minutes to slightly reduce and thicken.
  4. Crucial Step: Remove the pan completely from the heat. Wait about 30 seconds, then begin whisking in the grated Parmigiano-Reggiano, a handful at a time, until fully incorporated.
  5. Add the reserved hot, starchy pasta water, 1/4 cup at a time, whisking vigorously until the sauce loosens into a smooth, flowing, glossy emulsion.
  6. Stir in the black pepper. Taste the sauce and add extra salt only if necessary, as the Parmesan is already salty.
  7. Immediately toss the drained, hot pasta directly into the sauce in the pan. Toss quickly until every strand is perfectly coated. Serve instantly with extra pepper and cheese.