Ingredients
Scale
- 1 lb (450g) Spaghetti or Linguine
- 4 cloves Garlic, minced
- 2 tbsp Butter (or margarine for lower cost)
- 1 tbsp Olive oil
- 2 cups Chicken or Vegetable broth (water + bouillon is cheapest)
- 2 cups Whole milk (or 2% milk)
- 1/2 cup Grated Parmesan cheese
- 1/2 tsp Salt (adjust to taste)
- 1/4 tsp Black pepper
- Optional: Fresh parsley or red pepper flakes for garnish
Instructions
- Step 1: Sauté the Aromatics. Place a large pot or deep skillet over medium heat. Add the olive oil and butter. Once the butter melts and starts to bubble slightly, add the minced garlic. Sauté the garlic for about 1 to 2 minutes until it becomes fragrant and turns a very light golden brown. Be careful not to burn it, as burnt garlic tastes bitter.
- Step 2: Combine Liquids and Pasta. Pour the broth and milk into the pot with the garlic. Add the salt and black pepper. Bring the mixture to a gentle simmer. Once simmering, add the dry spaghetti. You may need to break the noodles in half to fit them comfortably in the pot, or simply wait 30 seconds for the submerged ends to soften so you can push the rest of the pasta down into the liquid.
- Step 3: Simmer and Stir. Lower the heat to medium-low. Cook the pasta for about 10 to 12 minutes, or until it reaches your desired level of tenderness. It is crucial to stir the pasta frequently—every 2 minutes or so—to prevent the noodles from sticking to the bottom of the pot and to help release the starches that thicken the sauce. The liquid will reduce significantly during this time.
- Step 4: Incorporate Cheese and Serve. Once the pasta is cooked and most of the liquid has transformed into a creamy sauce, remove the pot from the heat. Stir in the grated parmesan cheese immediately. The heat from the pasta will melt the cheese into the sauce, making it extra glossy and rich. If the sauce looks too thick, splash in a tablespoon of warm water or milk. Serve immediately while hot.
- Cook Time: 20 minutes