Creamy Garlic Parmesan Pasta

• 1 lb spaghetti or linguine
• 4 cloves garlic, minced
• 3 tbsp butter
• 1 cup heavy cream
• 1 ½ cups freshly grated Parmesan cheese
• ¼ tsp salt, or to taste
• ¼ tsp black pepper
• ¼ cup fresh parsley, chopped (for garnish)

Instructions

1. 1

   Cook the Pasta to Perfection

   Bring a large pot of generously salted water to a rolling boil - the water should taste like the sea, which is essential for properly seasoned pasta. Add your spaghetti or linguine and cook according to package directions until al dente, which means the pasta should still have a slight bite in the center. This is crucial because the pasta will continue cooking slightly when tossed with the hot sauce. About one minute before the pasta is done, use a measuring cup or ladle to reserve 1 full cup of the starchy pasta cooking water - this liquid gold is the secret to a perfectly silky sauce. Drain the pasta but don't rinse it, as the surface starch helps the sauce adhere.

2. 2

   Sauté the Garlic

   While the pasta cooks, prepare your aromatic base. In a large, deep skillet over medium heat, melt the butter until it just begins to foam. Add the minced garlic, spreading it evenly across the pan. Sauté for 1-2 minutes, stirring frequently, until the garlic becomes fragrant and turns a light golden color. Watch carefully - garlic can go from perfectly golden to burnt in seconds, and burnt garlic will impart a bitter taste to your entire dish. The goal is a mellow, sweet garlic flavor that will permeate the cream sauce.

3. 3

   Create the Cream Base

   Pour the heavy cream into the skillet with the sautéed garlic. Bring the mixture to a gentle simmer, not a rolling boil, and let it cook for 2-3 minutes, stirring occasionally. During this time, the cream will reduce slightly and thicken, concentrating its rich flavor while the garlic infuses throughout. You'll notice the sauce beginning to coat the back of a spoon - this is exactly what you're looking for.

4. 4

   Incorporate the Parmesan

   Remove the skillet from the heat - this is important to prevent the cheese from becoming grainy or clumping. Gradually whisk in the freshly grated Parmesan cheese, adding it in three or four additions and whisking well after each. The residual heat will melt the cheese smoothly, creating that coveted creamy, glossy sauce. Season with salt and pepper to taste, keeping in mind that Parmesan is already quite salty.

5. 5

   Unite Pasta and Sauce

   Add the drained pasta directly to the sauce in the skillet and toss vigorously to coat every strand evenly. If the sauce seems too thick or isn't coating the pasta smoothly, add the reserved pasta water a tablespoon at a time, tossing between additions, until you reach your desired silky consistency. The starch in the pasta water helps emulsify the sauce and creates that restaurant-quality glossy finish.

6. 6

   Serve with Elegance

   Divide the pasta among warmed serving plates or shallow bowls - warming your dishes helps keep the pasta hot longer. Garnish generously with fresh chopped parsley for color and freshness, and add an extra shower of Parmesan cheese for those who can't resist. Serve immediately while the sauce is still glistening and the pasta is perfectly hot. A side of crusty garlic bread and a simple green salad make this a complete meal.

Nutrition Facts

Per serving (approximate values)