Ingredients:

  • 2 tbsp Unsalted Butter
  • 6 cloves Garlic, finely minced (approx. 2 tablespoons)
  • 1/2 tsp Red Pepper Flakes
  • 1 lb Dry Linguine or Fettuccine
  • 3 cups Low Sodium Chicken Broth
  • 1.5 cups Heavy Cream
  • 1/2 tsp Kosher Salt
  • 1/2 tsp Freshly Cracked Black Pepper
  • 1 cup Freshly Grated Parmesan Cheese
  • 2 tbsp Fresh Italian Parsley, chopped
  • 1 tsp Lemon Zest

Instructions:

  1. Melt the 2 tbsp Unsalted Butter in a large skillet over medium heat until it begins to foam.
  2. Add the 6 cloves of minced garlic and 1/2 tsp red pepper flakes. Note: Sauté for exactly 60 seconds to release the oils without burning.
  3. Pour in the 3 cups chicken broth, 1.5 cups heavy cream, 1/2 tsp salt, and 1/2 tsp black pepper.
  4. Place the 1 lb dry linguine into the pan, pressing down until the liquid covers the noodles.
  5. Bring the mixture to a gentle boil, then immediately reduce the heat to medium low.
  6. Simmer for 10-12 minutes, stirring frequently with tongs until the pasta is al dente and the liquid has reduced by half.
  7. Turn off the heat. This is similar to the resting stage in a Creamy Dreamy Simple recipe where the sauce thickens as it sits.
  8. Stir in the 1 cup grated Parmesan cheese, tossing vigorously until the sauce is glossy and clings to the pasta.
  9. Add the 2 tbsp parsley and 1 tsp lemon zest.
  10. Let the dish rest for 3 minutes before serving to allow the emulsion to fully set.