Ingredients:

  • 1 pound (450g) pasta (spaghetti, linguine, or fettuccine recommended)
  • 4 tablespoons (57g) unsalted butter
  • 6 cloves garlic, minced
  • 1 cup (240ml) heavy cream
  • 1/2 cup (120ml) milk (whole or 2%)
  • 1/2 cup (50g) grated Parmesan cheese, plus extra for serving
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh parsley, for garnish (optional)
  • 1/4 cup (20g) reserved pasta water

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1/4 cup of pasta water before draining. Drain the pasta and set aside.
  2. While the pasta is cooking, melt butter in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes, being careful not to burn.
  3. Reduce heat to low. Add heavy cream and milk to the skillet. Stir in Parmesan cheese and red pepper flakes (if using). Season with salt and pepper. Simmer gently, stirring occasionally, until the sauce thickens slightly, about 5-7 minutes.
  4. Add the cooked pasta to the skillet with the sauce. Toss to coat thoroughly. If the sauce is too thick, add a little of the reserved pasta water until desired consistency is reached.
  5. Divide pasta among serving bowls. Garnish with fresh parsley (if using) and additional Parmesan cheese. Serve immediately.