Ingredients:

  • 30g unsalted butter
  • 25g garlic (5 cloves)
  • 1 small shallot, finely diced
  • 0.5 tsp red pepper flakes
  • 450g dry spaghetti
  • 950ml vegetable broth
  • 120ml heavy cream
  • 1 tsp kosher salt
  • 50g freshly grated parmesan cheese
  • 2 tbsp finely chopped fresh parsley
  • 0.5 tsp freshly cracked black pepper
  • 1 tsp lemon zest

Instructions:

  1. Melt the 30g of butter in your large skillet over medium heat.
  2. Add the 25g of minced garlic and the diced shallot, sautéing for about 2 minutes until the kitchen smells incredible and the shallots are translucent. Be careful not to let the garlic brown, as it will turn bitter.
  3. Pour in the 950ml of vegetable broth, 1 tsp of kosher salt, and the 0.5 tsp of red pepper flakes. Bring the liquid to a boil, then add the 450g of dry spaghetti. Note: You may need to gently nudge the noodles down as they soften so they are fully submerged.
  4. Reduce the heat to a simmer. Cook the pasta for about 10 to 12 minutes, tossing frequently with tongs. You want to cook it until the pasta is al dente and most of the liquid has been absorbed, leaving just a small amount of starchy bubbles at the bottom.
  5. Pour in the 120ml of heavy cream. Stir constantly for 1 or 2 minutes until the sauce begins to thicken and coat the noodles. This step creates that velvety finish we are looking for.
  6. Remove the pan from the heat. Stir in the 50g of freshly grated parmesan, 2 tbsp of parsley, 0.5 tsp of black pepper, and 1 tsp of lemon zest. Note: Taking the pan off the heat prevents the cheese from clumping or becoming stringy.
  7. Let the pasta sit for 2 minutes before serving. This allows the sauce to fully set and grip the noodles. If it looks too thick, you can splash in a tablespoon of warm water to loosen it up.