Ingredients
Equipment
Method
Cook the garlic in butter
- Melt the butter in a large deep pot over medium-low heat. Add the sliced garlic and cook 4 to 5 minutes, stirring often, until soft, fragrant, and pale gold—do not let it brown.
Simmer pasta in broth
- Pour in the broth, add the salt and pepper, and bring to a steady simmer over medium-high heat. Keep the bubbles consistent before adding pasta.
- Add the uncooked pasta, pressing it down until fully submerged. Simmer uncovered 10 to 12 minutes, stirring every couple of minutes, until al dente and most of the liquid has reduced.
Make it creamy
- Lower the heat and pour in the heavy cream, stirring until the sauce comes back together and turns glossy. Keep the heat low enough to prevent the sauce from breaking.
- Add the parmesan a handful at a time, stirring constantly so it melts smoothly instead of clumping. Look for a uniform, thick, creamy texture.
Finish and serve
- Simmer 2 minutes more until the sauce coats the back of a spoon. If it tightens too much, loosen with a splash of broth.
- Take it off the heat and let it rest 5 minutes. The sauce will thicken noticeably as it sits.
- Fold in the parsley and serve straight from the pot with extra parmesan and cracked pepper. The final sauce should look smooth and glossy.
Notes
Pro tip: keep stirring the pasta during the broth simmer so it cooks evenly and doesn’t stick. Store leftovers in an airtight container in the fridge up to 3 days; rewarm gently with a splash of broth or milk to loosen. Freezing isn’t recommended as cream sauces often separate. For a lighter option, use half-and-half instead of heavy cream (texture will be slightly thinner).