Ingredients
Scale
- 1 lb Penne or Fettuccine pasta
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 1 cup freshly grated Parmesan cheese
- 3 cloves garlic, minced
- 1/2 cup reserved pasta water
- 1 tsp salt
- 1/2 tsp black pepper
- Fresh parsley for garnish
Instructions
- Fill a large pot with water and add a generous pinch of salt. Bring the water to a rolling boil. While the water heats, mince your garlic cloves and grate the Parmesan cheese. Having your ingredients ready before you start cooking ensures the process remains stress-free and fits within the 20-minute window.
- Add the pasta to the boiling water. Cook according to the package instructions until it reaches “al dente” texture, which usually takes about 8 to 10 minutes. Just before draining, carefully scoop out at least a half-cup of the starchy pasta water and set it aside. Drain the rest of the pasta in a colander.
- In the same pot you used for the pasta, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until it becomes fragrant but not brown. Pour in the heavy cream and bring it to a gentle simmer. Reduce the heat to low and whisk in the Parmesan cheese until it melts completely into a smooth sauce.
- Return the cooked pasta to the pot with the sauce. Toss the noodles thoroughly to coat them. If the sauce seems too thick, add the reserved pasta water one tablespoon at a time until you reach your desired consistency. Season with salt and pepper. Serve immediately in warm bowls, garnished with fresh parsley and extra cheese.
- Cook Time: 20 minutes