Ingredients:

  • 1 lb (450g) penne pasta
  • 4 quarts (3.8L) water
  • 2 tbsp (34g) kosher salt
  • 4 tbsp (56g) salted butter
  • 6 cloves (18g) garlic, minced
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 cup (240ml) heavy cream
  • ½ cup (50g) freshly grated Parmesan cheese
  • ¼ tsp (1.5g) black pepper
  • ¼ tsp (1.5g) red pepper flakes
  • 2 tbsp (8g) fresh parsley, chopped

Instructions:

  1. Bring 4 quarts of water to a rolling boil in a large pot. Add the kosher salt and cook penne for 1–2 minutes less than package directions to achieve al dente texture. Reserve 1 cup of pasta water before draining.
  2. Place a skillet over medium-low heat. Melt the salted butter with olive oil. Add minced garlic and red pepper flakes, sautéing for 2–3 minutes until translucent and fragrant, ensuring the garlic does not brown.
  3. Pour in the heavy cream and simmer gently for 2 minutes until slightly thickened. Stir in the grated Parmesan cheese until melted and smooth.
  4. Add the drained penne to the skillet and stir vigorously. If the sauce is too thick, add the reserved pasta water one tablespoon at a time until the sauce is glossy and coats the pasta.
  5. Remove from heat. Stir in the chopped fresh parsley and black pepper.