Ingredients
Scale
- 1 pound (16 oz) spaghetti or fettuccine
- 4 cloves garlic, minced
- 2 tablespoons unsalted butter
- 2 cups chicken or vegetable broth
- 2 cups whole milk
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (optional garnish)
Instructions
- Step 1: Sauté the Garlic – Place a large pot or deep skillet over medium heat. Add the butter and let it melt until it starts to bubble. Add the minced garlic and sauté for about 1 minute. Be careful not to burn the garlic; you want it to be fragrant and slightly golden, not brown or bitter.
- Step 2: Simmer the Pasta – Pour the chicken broth, milk, and uncooked pasta into the pot. Season with salt and pepper. Bring the liquid to a gentle boil, then immediately reduce the heat to low. Let the mixture simmer, stirring frequently to prevent the pasta from sticking to the bottom. Cook for about 10 to 12 minutes, or until the pasta is tender and most of the liquid has transformed into a thick, creamy sauce.
- Step 3: Finish and Plate – Once the pasta is cooked, remove the pot from the heat. Stir in the grated Parmesan cheese until it is completely melted and the sauce is glossy. If the sauce looks too thick, add a splash of warm water or milk to loosen it up. Garnish with fresh parsley and extra black pepper if desired. Serve immediately while hot.
- Cook Time: 20 minutes