A delightful fusion of creamy garlic and savory Parmesan that transports you straight to Italy.
Ingredients
Scale:
12 ounces of spaghetti or fettuccine
4 tablespoons unsalted butter
6 cloves garlic, minced
1 teaspoon red pepper flakes (optional)
Salt and pepper to taste
4 cups vegetable or chicken broth
1 cup grated Parmesan cheese
1/2 cup heavy cream
1/4 cup chopped fresh parsley or basil (optional)
Instructions
In a large pot or Dutch oven, bring the vegetable or chicken broth to a boil over medium-high heat.
Once the broth is boiling, add the spaghetti or fettuccine and cook according to package instructions, usually about 8-10 minutes, until al dente.
While the pasta is cooking, melt the butter in a separate pan over medium heat, add the minced garlic and sauté for 1-2 minutes, or until fragrant.
Once the pasta is cooked, reserve 1 cup of the cooking broth and then drain the rest. Add the sautéed garlic and butter to the pasta in the pot.
Stir in the heavy cream and half of the grated Parmesan cheese. Mix thoroughly to combine and create a creamy sauce.
Taste and adjust seasoning with salt and pepper. Remove from heat and sprinkle the remaining Parmesan cheese on top. Garnish with fresh parsley or basil if desired.
