Ingredients
Scale
- 1 pound (16 oz) Spaghetti or Linguine
- 4 cloves Garlic, minced
- 2 tablespoons Unsalted Butter
- 1 tablespoon Olive Oil
- 2 cups Chicken Broth (or vegetable broth)
- 1.5 cups Whole Milk
- 1/2 cup Grated Parmesan Cheese
- 1/2 teaspoon Salt (adjust to taste)
- 1/4 teaspoon 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 begins to bubble slightly, add the minced garlic. Sauté the garlic for about 1 minute until it becomes fragrant and golden. Be careful not to burn it, as burnt garlic turns bitter and will ruin the delicate sauce.
- Step 2: Simmer the Pasta: Pour the chicken broth and milk into the pot with the garlic. Add the dry pasta, salt, and pepper. If the pasta is too long for the pot, snap it in half or wait a minute for the ends to soften and push them down. Bring the liquid to a gentle boil, then immediately reduce the heat to a simmer. Cook for about 10 to 12 minutes, stirring frequently to prevent the pasta from sticking to the bottom. The liquid will reduce and thicken as the pasta absorbs it.
- Step 3: The Creamy Finish: Once the pasta is al dente and most of the liquid has transformed into a thick sauce, remove the pot from the heat. Stir in the grated Parmesan cheese vigorously. The cheese will melt into the residual heat, creating a silky coating. If the sauce is too thick, splash in a little extra milk. Garnish with fresh parsley or red pepper flakes if desired, and serve immediately while hot.
- Cook Time: 20 minutes