Ingredients:

  • 1 lb spaghetti, linguine, or fettuccine
  • 1 tbsp kosher salt
  • 1 cup reserved pasta water
  • 6 cloves fresh garlic, minced
  • 4 tbsp unsalted butter
  • 1 cup heavy cream
  • 1.5 cups freshly grated Parmesan cheese
  • 1/2 tsp freshly cracked black pepper
  • 1/4 tsp red pepper flakes
  • 1/4 cup fresh parsley, finely chopped

Instructions:

  1. Boil a large pot of heavily salted water. Cook the pasta for 1-2 minutes less than the package directions until firm (al dente). Before draining, reserve 1 cup of the starchy pasta water.
  2. While the pasta boils, melt 4 tbsp of unsalted butter in a deep skillet over medium-low heat. Add two-thirds of the minced garlic and sauté until fragrant and pale golden.
  3. Pour the heavy cream into the skillet. Increase heat to medium and bring to a gentle simmer for 2 minutes until the sauce begins to thicken slightly. Whisk in the remaining raw garlic and black pepper.
  4. Reduce heat to the lowest setting. Use tongs to transfer the hot pasta directly into the skillet. Add half of the reserved pasta water and the 1.5 cups of grated Parmesan cheese.
  5. Toss the pasta vigorously with tongs until the cheese is fully melted and emulsified into a smooth, shimmering sauce. If the sauce is too thick, add the remaining pasta water a splash at a time.
  6. Garnish with fresh parsley and extra red pepper flakes if desired. Serve immediately with lemon wedges.