Ingredients:

  • 1 lb spaghetti or linguine
  • 6 cloves fresh garlic, minced
  • 2 tbsp unsalted butter
  • 1/4 tsp red pepper flakes
  • 3 cups low-sodium chicken broth
  • 1.5 cups whole milk
  • 0.5 cup heavy cream
  • 1 cup freshly grated parmesan cheese
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Place 2 tbsp unsalted butter in a large pot over medium heat. Once it bubbles, add your 6 cloves of minced garlic and 1/4 tsp red pepper flakes.
  2. Sauté the garlic for about 1-2 minutes until it smells fragrant and turns pale gold. Do not let it turn brown or it will taste acrid.
  3. Pour in 3 cups chicken broth and 1.5 cups whole milk. Add 1/2 tsp sea salt and 1/4 tsp black pepper.
  4. Add 1 lb of spaghetti to the pot. Note: If they don't fit, just wait 30 seconds for the submerged ends to soften, then nudge them down.
  5. Bring the liquid to a gentle boil, then turn the heat down to medium low. Cook for 12-15 minutes, stirring frequently to prevent sticking.
  6. Continue cooking until the pasta is al dente and most liquid has vanished. You should see a thick, bubbly slurry at the bottom.
  7. Pour in 0.5 cup heavy cream. Stir vigorously for 1 minute to incorporate.
  8. Turn off the heat. Sprinkle in 1 cup freshly grated parmesan cheese in three batches, stirring after each.
  9. Keep tossing the pasta until the cheese has fully melted into a silky sauce. If it looks too dry, add a splash of warm water.
  10. Toss in 2 tbsp fresh parsley. Serve immediately while the sauce is at its peak.