Ingredients:

  • 12 oz (340 g) penne or fettuccine
  • 4 tablespoons (57 g) butter
  • 4 cloves garlic, minced
  • 1 cup (240 ml) heavy cream
  • 1 cup (100 g) Parmesan cheese, grated
  • 1 teaspoon (5 g) salt
  • 1/2 teaspoon (2 g) black pepper, freshly ground
  • 1 teaspoon (1 g) Italian seasoning
  • 2 tablespoons fresh parsley, chopped (optional for garnish)
  • 1/4 teaspoon red pepper flakes (optional for heat)

Instructions:

  1. In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente, stirring occasionally.
  2. While the pasta is boiling, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
  3. Pour in the heavy cream, stirring to combine, and bring the mixture to a gentle simmer. Allow it to cook for 3-4 minutes, letting the cream slightly thicken.
  4. Gradually whisk in the grated Parmesan cheese, stirring constantly until the cheese is melted and the sauce is creamy. Season with salt, black pepper, and Italian seasoning.
  5. Once the pasta is cooked, reserve about 1/2 cup of the pasta water, then drain the pasta. Add the drained pasta to the skillet with the sauce. Toss to coat the pasta thoroughly. If the sauce is too thick, add a bit of the reserved pasta water to reach desired consistency.
  6. Plate the pasta and garnish with chopped parsley, additional Parmesan, and red pepper flakes if desired. Serve hot.