Ingredients:

  • 1 lb penne pasta
  • 1 tbsp salt
  • 4 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 2 cups heavy cream
  • 1 cup parmesan cheese, freshly grated
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Add the penne and cook according to package directions until al dente. Before draining, scoop out 1 cup of the cloudy pasta water and set it aside.
  2. While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant and translucent, ensuring the garlic does not brown or burn.
  3. Pour in the heavy cream and bring to a gentle simmer for 3–5 minutes, stirring occasionally, until the sauce thickens slightly. Lower the heat and whisk in the Parmesan cheese until melted and smooth. Stir in the salt and black pepper.
  4. Toss the cooked penne into the skillet. Stir gently to coat every tube in the sauce. If the sauce appears too thick, whisk in the reserved pasta water one tablespoon at a time until the texture is velvety and glossy.
  5. Remove from heat and fold in the fresh chopped parsley for a burst of color and freshness.