Ingredients:

  • 1 lb (450g) fettuccine or linguine
  • 4 quarts (3.8L) water
  • 2 tbsp (34g) kosher salt
  • 4 tbsp (56g) unsalted butter
  • 6 cloves (18g) garlic, minced
  • 1 cup (240ml) heavy cream
  • 3/4 cup (75g) Parmesan cheese, freshly grated
  • 1/4 tsp (0.6g) ground black pepper
  • 1/4 tsp (1.5g) salt
  • 2 tbsp (8g) fresh parsley, chopped

Instructions:

  1. Bring 4 quarts of water and 2 tbsp kosher salt to a rolling boil in a large pot. Add 1 lb fettuccine or linguine and cook until slightly under al dente (1–2 minutes less than package directions). Reserve 1 cup of the cloudy pasta water before draining the pasta.
  2. While the pasta boils, melt 4 tbsp unsalted butter in a wide skillet over medium-low heat. Add 6 minced garlic cloves and sauté for 2–3 minutes until fragrant and translucent, ensuring the garlic does not brown.
  3. Increase the heat to medium and pour in 1 cup heavy cream. Whisk constantly for 3–5 minutes until the sauce begins to simmer and slightly thicken. Stir in 1/4 tsp salt and 1/4 tsp ground black pepper.
  4. Reduce heat to low and stir in 3/4 cup freshly grated Parmesan cheese until completely melted.
  5. Add the cooked pasta to the skillet and toss vigorously. If the sauce feels too thick, pour in the reserved pasta water 1 tablespoon at a time until the sauce reaches a glossy, fluid consistency.
  6. Garnish the dish with 2 tbsp chopped fresh parsley.