Ingredients
Scale
- 1 pound (16 oz) Spaghetti or Fettuccine
- 4 cloves Garlic, minced
- 2 tablespoons Butter
- 2 cups Chicken or Vegetable broth
- 2 cups Whole milk (or 2% milk)
- 1/2 cup Grated Parmesan cheese
- 1/2 teaspoon Salt (adjust to taste)
- 1/4 teaspoon Black pepper
- 1 tablespoon Fresh parsley, chopped (optional garnish)
Instructions
- Step 1: Sauté the Garlic: Place a large pot over medium heat and melt the butter. Once the butter is bubbling, add the minced garlic. Sauté the garlic for about 1 to 2 minutes until it becomes fragrant and slightly golden. Be careful not to burn the garlic, as this will make the sauce taste bitter.
- Step 2: Simmer the Pasta: Pour the chicken broth and the milk into the pot with the garlic butter. Add the dry pasta, salt, and pepper. Bring the liquid to a gentle boil. Once boiling, reduce the heat to low and let it simmer. Stir the pasta frequently to prevent it from sticking to the bottom of the pot. Continue cooking for about 10 to 12 minutes, or until the pasta is tender and most of the liquid has absorbed into a creamy sauce.
- Step 3: Finish and Garnish: Once the pasta is cooked, remove the pot from the heat. Stir in the grated Parmesan cheese until it melts completely into the sauce. If the sauce is too thick, you can add a splash of extra milk. Taste and add more salt or pepper if needed. Sprinkle with fresh parsley and serve immediately while hot.
- Cook Time: 20 minutes