Ingredients
Scale
- 1 pound (16 oz) Spaghetti or Linguine
- 4 cloves Garlic, minced
- 2 tablespoons Butter
- 2 cups Chicken or Vegetable broth (from bouillon is cheapest)
- 2 cups Milk (whole or 2% works best)
- 1/2 cup Grated Parmesan cheese
- 1/2 teaspoon Salt (adjust to taste)
- 1/4 teaspoon Black pepper
- 1 teaspoon Dried parsley (or fresh if available)
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 slightly. Add the minced garlic to the pot and sauté for about 1 minute. Move the garlic constantly so it becomes fragrant but does not burn or turn brown.
- Step 2: Combine Liquids and Pasta – Pour the chicken broth and the milk into the pot with the garlic. Add the salt and black pepper. Carefully place the dry pasta into the liquid. If the noodles are too long, you can snap them in half or wait a few seconds for the bottoms to soften and then push them down with a spatula.
- Step 3: Simmer and Cook – Bring the liquid to a gentle boil, then immediately reduce the heat to low-medium. Let the pasta simmer uncovered for 10 to 12 minutes. Stir the pot frequently to prevent the noodles from sticking to the bottom. The liquid will reduce and thicken into a creamy sauce as the pasta absorbs it.
- Step 4: Incorporate Cheese and Finish – Once the pasta is tender and most of the liquid has been absorbed, remove the pot from the heat. Stir in the grated Parmesan cheese and the parsley. The cheese will melt into the remaining liquid to create a rich, velvety coating. If the sauce is too thick, add a splash of extra milk or water.
- Step 5: Plating – Twirl the pasta into bowls using a large fork or tongs. Ensure you scrape any extra sauce from the bottom of the pot over the servings. Garnish with an extra pinch of black pepper or more cheese if desired. Serve immediately while hot.
- Cook Time: 20 minutes